Serves 1
Directions
- 1Measure out equal parts of water, vinegar, and sugar to fill your jar about halfway.
- 2Combine the water, vinegar, sugar, and coriander seeds in a pot and bring the liquid to a boil.
- 3Slice the red onions very thinly.
- 4Pack the sliced onions into the jar tightly, adding optional ginger, tarragon stalks, or chilis if desired.
- 5Pour the boiling pickling liquid over the onions in the jar.
- 6Turn the jar upside down to seal it, let it cool, and then store in the fridge.
Ingredients
- 100 ml water
- 100 ml vinegar
- 100 ml sugar
- 1 tsp coriander seeds
- 2 whole red onion
- ginger, sliced (optional)
- tarragon stalks (optional)
- chili (optional)
Equipment
jarpotknifecutting board
Tips
- You can use any size jar for this recipe.
- Add a couple of chilis to the pickling liquid for an extra kick.
- The onions are ready to eat 30 minutes after making them.
- This method works for various thinly sliced vegetables like radishes, white onions, or cucumbers.
- Different vinegars like cider, rice, or coconut vinegar can be used for slightly different flavors.
- The pickled onions will last for weeks in the fridge.
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