Pickled red onions for burgers

Ingredients:

• 450 g red onion, thinly sliced
• 1 cup white vinegar
• 1 teaspoon crushed black peppercorns
• 1 tsp coarsely chopped cumin seeds
• 1 teaspoon dried oregano
• 4 cloves garlic, chopped
• 2 tablespoons of sugar
• 1.5 tsp salt
• 1 beetroot, trimmed, peeled and cut into 8 wedges

Preparation:

1. Place the onions in a medium saucepan and add enough water to cover completely. Bring to a boil and remove from heat. Drain and set the onions aside. Combine all remaining ingredients in the saucepan.
2. Bring to a boil, reduce heat, and simmer for 10 minutes. Add the blanched onion and simmer for another 10 minutes.
3. Pour the mixture into a container, cover, and refrigerate for at least 24 hours before serving. Pickled onions can be stored in the refrigerator for up to 1 month.