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 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.
Cooks' note:
� Pickled onions can be made 1 week ahead and chilled, covered.
Makes 6 servings.