Quick Pickled Red Onions

Ingredients

1 small red onion, halved and thinly sliced

¾ cup apple cider vinegar

½ teaspoon kosher salt

½ teaspoon black peppercorns

½ teaspoon coriander seeds

Directions

PLACE the sliced onion in a large bowl and cover with hot water. Let sit for 5 minutes (this takes the bite out of the onion).

MEANWHILE, in a medium bowl, whisk the vinegar, salt, peppercorns, and coriander seeds until all the salt has dissolved.

DRAIN the onion and place it in the vinegar mixture. Stir until well combined, cover (or transfer to an airtight container or jar), and transfer to the fridge to chill before serving, at least 30 minutes.

Notes

FROM MY KITCHEN TO YOURS

While these can be kept in the fridge for up to 2 weeks, I prefer to use mine within the first week.