Pickled Red Onion with Coriander Seeds
I’ve always pickled my red onions with lime juice, although Max tends to make his with vinegar. So I decided to give the latter a try, inspired not only by Max, but by this recipe from my Cook Beautiful cookbook. The real secret to the genius of these pickled red onions is not the vinegar, it’s the coriander seeds. They impart the most amazing flavor to any dish you top with the onions. I’ve been making them weekly and using them on salads, tacos, sandwiches, etc. Warning: the boiling vinegar smell that wafts through the kitchen can be a bit overpowering, so keep your windows open and the air flowing.
Note: I love using Weck jars (like the one shown above) for storing food in my fridge and cabinets. I have a range of sizes and use them to store everything from leftovers to nuts to dried fruits to pickled vegetables to sauces and more. Some day, when I finally start canning foods, I will use them for that, too!
Ingredients
1/2 cup cider vinegar
1 tbsp. honey
1 tsp. coriander seeds
1 tsp. kosher salt
1 small red onion, thinly sliced
Preparation
In a small saucepan bring the vinegar, honey, coriander seeds and salt to a boil.
Place the onions in a nonreactive bowl. Slowly pour the hot liquid over the onions and cool to room temperature.
Refrigerate until ready to use. Stored in a well-sealed container, onions will keep in the refrigerator for up to two weeks.
