Pickled Red Onions with Cilantro

From A Lazy Front Porch Supper, July 2003

Serves 6

Active time: 15 min
Start to finish: 1 1/4 hr

1 cup cider vinegar
1/2 cup sugar
1 teaspoon cumin seeds, toasted (see Tips, page 154)
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.

A Lazy Front Porch Supper

Shellfish Watermelon Ceviche
Heirloom Tomatoes with Bacon, Blue Cheese and Basil
Grilled Steaks with Red Chile Sauce
Pickled Red Onions with Cilantro
Corn and Haricots Verts in Lime Shallot Butter
Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream

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