• 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

Instructions

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.