Red Onion Pickles
Once you’ve tried these, you’ll never buy pickled onions again! Stick them on everything, from salads and tacos to sandwich fillings and barbecues. You’re welcome!
Prep time: 10 minutes (excluding marinade) Serves: 2-4
2 small red onions, thinly sliced
½ cup apple cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon coriander seeds
½ teaspoon black peppercorns
½ teaspoon brown mustard seeds
Place onion in a sieve, and pour over a jug of boiling water. Shake excess water off, turn onions into a glass bowl, pour over the vinegar and add sugar, salt, coriander seeds and peppercorns. Seal and refrigerate for a couple of hours or overnight.
Lasts for weeks in a seal-able jar.