Recipe: Spiced Onion


2 small onions, about 1/2 lb.
1 cup vinegar
4 garlic cloves, halved
1/2 tsp. whole black peppercorns
1/2 tsp. wholecoriander seeds
1/2 tsp. whole cumin
1/2 tsp. salt


Peel onions. Cut onion in half, lengthwise, then slice VERY thinly, cut side down, to form half-rings. Place onions and garlic in a glass jar or small bowl. Put seeds in mortar or heavy bowl and crush roughly with pestle or back of spoon. Add to onions. In a saucepan with stove fan running, bring vinegar to a boil. (Avoid breathing fumes!) Add salt to vinegar and pour over onions. Cover and refrigerate at least 24 hours before serving.