Pickled Red Onions with Egyptian Coriander
YIELD: 4 servings PREP TIME: 15 min
- 1 medium red onion
- 1/2 cup champagne vinegar
- ¼ cup granulated sugar
- 2 teaspoons kosher salt
- 2 tablespoons Egyptian Coriander Seeds
Slice a medium red onion into very thin slices and place into a small heatproof non-metal bowl. In a small saucepan combine the champagne vinegar, sugar, kosher salt, Egyptian Coriander Seeds, and ½ cup of water. Heat to a boil over high heat, then pour the hot mixture over the sliced onions and stir to combine the flavors. Allow the mixture to cool, then place into a container with a lid and refrigerate until chilled.
Serve onions as a condiment, on top of salads, in hamburgers, or on top of meat sandwiches.
Pickled onions will keep for up to 3 weeks in the refrigerator.
Egyptian Organic Coriander Seeds