Ingredients
- Tomatoes (sliced) 3
- Cucumber (sliced) 1
- Red onion, thinly sliced 1
- Coriander seeds 2 tsp
- Mustard seeds 2 tsp
- Cumin seeds 1 tsp
- Apple cider vinegar 1 cup
- Sugar 1 tsp
- salt
- Olive oil
- Coriander 1/3 cup
Instructions
- Take a saucepan and cook coriander and mustard seeds over medium heat until seeds begin to pop for 1 to 2 minutes. Add cumin seeds and cook for 10 seconds.
- Add vinegar, sugar, 1 tsp salt, and 1 cup water to the pan and simmer. Stirring occasionally, until sugar and salt are dissolved.
- Pour this mixture over onion. Allow to cool, cover and refrigerate for 1 hr. Drain and save the pickle liquid reserve.
- Arrange tomatoes, cucumber, and onion on a platter and drizzle with oil and pickle liquid reserve. Top with coriander and serve.
