I firmly believe if you go into the kitchen and start chopping an onion, an idea for dinner will soon follow.
Yield about 1½ cups
On the stove top in a medium-size saucepan, place the vinegar, water and salt. In another bowl, place the onions, cumin seeds and mustard seeds. Bring the vinegar mixture to simmer, then pour over the onions. Stir with a spoon until all onions are submerged. Let sit for 30 minutes and they are ready to serve. The onions will keep in the fridge for 1 week.