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Ingredientes
- 1 lb Red onions thinly sliced
- 1 c. White vinegar
- 1 tsp Cracked black pepper
- 1 tsp Roughly-minced cumin seeds
- 1 tsp Dry oregano
- 4 x Garlic cloves sliced
- 2 Tbsp. Sugar
- 1Â 1/2 tsp Salt
- 1 x Beet trimmed, peeled, and cut in 8 wedges
Direcciones
- Place the onions in a medium saucepan and pour in sufficient water to cover. Bring to a boil, and remove from the heat. Strain and set the onions aside.
- Combine all the remaining ingredients in the saucepan. Bring to a boil, reduce to a simmer and cook 10 min. Add in the blanched onions and simmer an additional 10 min. Transfer the mix to a container, cover and chill at least a day before serving. Pickled onions will keep in the refrigerator up to 1 month.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 723g | |
| Calories 317 | |
| Calories from Fat 5 | 2% |
| Total Fat 0.62g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3576mg | 149% |
| Potassium 893mg | 26% |
| Total Carbs 66.9g | 18% |
| Dietary Fiber 6.2g | 21% |
| Sugars 49.14g | 33% |
| Protein 4.94g | 8% |
