Pickled Red Onions with Cilantro

  • 1 cup cider vinegar
  • 1/2 cup sugar
  • 1 teaspoon cumin seeds, toasted 
  • 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.

Copyright July 2003, Gourmet magazine. Printed with permission.

Prep time: 
Total time: 
Serves 6
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