Pickled Red Onions with Egyptian Coriander

YIELD: 4 servings         PREP TIME: 15 min          

 

Ingredients:

• 1 medium red onion
• 1/2 cup champagne vinegar
• ¼ cup granulated sugar
• 2 teaspoons kosher salt
• 2 tablespoons Egyptian Coriander Seeds

 

Instructions:

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.

 

Notes:

Pickled onions will keep for up to 3 weeks in the refrigerator.

 

 

Egyptian Organic Coriander Seeds

Champagne Vinegar