- 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.