Yields Makes about 1 cup; 4 servings

How to Make It

1

Peel and thinly slice onion. In a 4- to 5-quart pan over high heat, bring 4 cups water, vinegar, mustard seeds, cumin seeds, and coriander seeds to a boil. Add onion, stir, and cook for 2 minutes. Pour into a fine strainer, discarding liquid. In a bowl, combine onion and spice seeds with lemon juice; salt to taste. Let cool at least 20 minutes, stirring occasionally.

Ingredients

 1 red onion (about 6 oz.)
 1/4 cup white wine vinegar
 1 tablespoon mustard seeds
 1 teaspoon cumin seeds
 1 teaspoon coriander seeds
 2 tablespoons lemon juice
  Salt

Directions

1

Peel and thinly slice onion. In a 4- to 5-quart pan over high heat, bring 4 cups water, vinegar, mustard seeds, cumin seeds, and coriander seeds to a boil. Add onion, stir, and cook for 2 minutes. Pour into a fine strainer, discarding liquid. In a bowl, combine onion and spice seeds with lemon juice; salt to taste. Let cool at least 20 minutes, stirring occasionally.

Pickled Onion Salad
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