Pickled Red Onions with Cilantro

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Pickled Red Onions with Cilantro

 

1 cup cider vinegar

1/2 cup sugar

1 teaspoon cumin seeds, toasted (see Tips, page 154)

1 teaspoon salt

3 medium red onions, cut into

1-inch pieces

3 tablespoons chopped fresh cilantro

 

Bring vinegar, sugar, cumin, and salt to a boil in a 2-quart non-reactive

heavy saucepan, then reduce heat and simmer, stirring occasionally, 5 minutes.

Add onions and simmer, stirring occasionally, 2 minutes, then transfer to a bowl

and cool. Stir in cilantro. Pickled onions can be made 1 week ahead and chilled,

covered.

Serves 6.

 

 

 

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