INGREDIENTS
1 small red onion, thinly sliced
2 tsp. coriander seeds
2 tsp. mustard seeds
1 tsp. cumin seeds
1 c. cider vinegar
1 tbsp. sugar
Kosher salt
3 large tomatoes, sliced 1/2″ thick
1 English cucumber, sliced
Olive oil, for serving
1/3 c. fresh cilantro
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.
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CL::JG
