Preparation:
Blanch the onion slices in boiling salted water for 45 seconds, then
drain and place in a medium sized bowl. Coarse grind the peppercorns
and cumin in a mortar or spice grinder, and add to the onions. Add the
remaining ingredients plus enough water to barely cover. Stir well and
let stand for several hours until the onions turn bright pink. Covered
and refrigerated, the onions last several weeks. |
