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.