This recipe is an accompaniment for Grilled Steaks with Red Chile Sauce.
Cooks' note:
Ā·Pickled onions can be made 1 week ahead and chilled, covered.
Recipe information
Total Time
1 1/4 hour
Yield
Makes 6 servings
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
Preparation
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.
