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Pickled Red Onions
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Bring 2 quarts of water to the boil in a saucepan, then add 2 teaspoons of salt and the onions. Bring back to the boil and boil a few seconds, until the onions have softened slightly and the red color has bled into the white. Drain, and turn the slices in to a bowl. Coarsely grind the peppercorns and cumin, and fold into the onions along with the rest of the ingredients. Add just enough cold water barely to cover the onions, and fold all together. Let stand for at least 4 hours, or longer, until they take on a beautiful pink color. Cover and store in the refrigerator, where the onions will keep for a week or more.
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