Hands-on Time
10 Mins
Total Time
1 Hour 10 Mins
Yield
Makes 1 1/2 cups

How to Make It

Step 1

Thinly slice onion, and place in a 2-qt. glass bowl.

Step 2

Heat a medium skillet over medium-high heat until hot; add cumin seeds, and cook, stirring constantly, 1 to 2 minutes or until toasted. Slowly stir in 1/2 cup water, lemon juice, and next 3 ingredients. Stir until brown sugar is melted and mixture comes to a boil.

Step 3

Pour over red onion slices, and let stand 1 hour. Store in an airtight container in refrigerator up to 1 week.

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