Pickled Onion Salad

This recipe goes with Sumptuous Egg Salad Sandwiches

Yield: Makes about 1 cup; 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 33
  • Calories from fat: 27%
  • Protein: 1.5g
  • Fat: 1g
  • Saturated fat: 0.0g
  • Carbohydrate: 5.4g
  • Fiber: 1.2g
  • Sodium: 6.6mg
  • Cholesterol: 0.0mg

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

Preparation

  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.
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