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

　　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.

　　'wichcraft