| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | servings | ||
INGREDIENTS
| 2 | c | Water |
| 1 1/2 | tb | Vinegar |
| 1 | lg | Red onion; thinly sliced |
| 1 | tb | Cider vinegar |
| 1/2 | ts | Mustard seeds |
| 1/4 | ts | Cumin seeds |
| Salt to taste |
INSTRUCTIONS
In a one quart pan over high heat, bring 2 cups water and 1 1/2 T vinegar to a boil. Add 1 large red onion thinly sliced and push down into liquid. Return to a boil and cook uncovered over medium heat for 2 - 3 minutes. Drain onion and let cool. In a bowl stir together 1 T cider vinegar, 1/2 tsp. mustard seeds, 1/4 tsp cumin seeds and salt to taste. Serve at room temperature with your favorite corn bread. Posted to fatfree digest by "Marilyn Bruning" <greywolf@olypen.com> on Mar 13, 1999, converted by MM_Buster v2.0l.
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