Photo by Chelsea Kyle
Recipe information
Yield
makes about 3 cups
Ingredients
1
1/4 cups red wine vinegar
1
/4 cup sugar
1
teaspoon curry powder
1
teaspoon black peppercorns
1
teaspoon fennel seeds
1
teaspoon coriander seeds
2
small red onions, sliced
Need to make a substitution?
Preparation
In a saucepan, combine the vinegar, 1/2 cup water, sugar, and spices and bring to a boil. Remove from the heat, add the onions, and stir. Set aside to cool, stirring occasionally. Keeps well if refrigerated for up to 2 to 3 weeks.