6 Servings 15 min Cook
1 Cup Vinegar
1 Tsp, whole Cumin
1/2 Cup Sugar
1 Tsp Salt
3 Tbsp Fresh Cilantro
3 Medium (2-1/2" dia) Onions
PREPARATIONS: Toast cumin seeds.
Cut red onions into 1-inch pieces.
Chop cilantro.
Bring vinegar, sugar, cumin, and salt to a boil in a 2-quart nonreactive 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.
