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| Preparation time | 30 min |
| Cooking Time | n/a |
| Ready In | 1 h 30 min |
| Level of Difficulty | Easy |
| Servings | 8 |
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Info
Balance out all your heavy barbecue dishes with this refreshing side.
Directions
- Place onion in a glass or ceramic bowl. Cook coriander and mustard seeds in a large saucepan over medium heat, stirring occasionally, until seeds begin to pop, 1 to 2 minutes. Add cumin seeds and cook, stirring, until fragrant, 10 seconds. Add vinegar, sugar, 1 tablespoon salt, and 1 cup water. Simmer, stirring occasionally, until sugar and salt are dissolved, 1 to 2 minutes. Pour vinegar mixture over onion. Let stand until room temperature. Cover and refrigerate at least 1 hour or up to 2 days. Drain, reserving 1/4 cup pickling liquid.
- To serve, arrange tomatoes, cucumber, and onion on a platter. Drizzle with oil and reserved pickling liquid. Top with cilantro.
Ingredients
1 small red onion, thinly sliced2 tsp. coriander seeds2 tsp. mustard seeds1 tsp. cumin seeds1 c. cider vinegar1 tbsp. sugarKosher salt3 large tomatoes, sliced 1/2" thick1 English cucumber, slicedOlive oil, for serving1/3 c. fresh cilantro
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