Pickled Red Onions with Cilantro


Ingredients
 
  • 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
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.

Copyright July 2003, Gourmet magazine. Printed with permission.

Prep time: 
Total time: 
Yield: 
Serves 6
  • The summer of low-alcohol drinks

    Summer is the season for low-alcohol drinks, from session beers to spritzes. Talia Baiocchi tells Melissa Clark about how some of these drinks, long popular in Europe, are making their way to the U.S.

Top Recipes

Culinary covers

Three-Michelin-star chef Corey Lee's new restaurant, In Situ, is the culinary equivalent of a covers band: Other chefs' greatest hits, made by him. He tells Francis Lam about the project.