Pickled Onions

By á-48920

Recipe courtesy of Micheal Symon
This pickled onion recipe is so good we eat them on our sandwiches at lunchtime, on tacos, steak, seafood and more. They add a delicious element to so many dishes just let your imagination go with it.

Ingredients

• 2 pounds red onions, sliced
• White wine vinegar
• Sugar
• Kosher salt
• 2 teaspoons mustard seeds
• 1 tablespoon crushed red pepper flakes
• 2 tablespoons coriander seeds
• 2 tablespoons black peppercorns
• 4 garlic cloves
• 2 bay leaves

Preparation

Step 1

Pack the onions into 2 (1-quart) jars and add enough water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half of the water and replace it with vinegar. Add 2 tablespoons of sugar and 2 tablespoons of salt for every 3 cups of liquid.
Pour the vinegar mixture into a nonreactive saucepan, add the mustard seeds, red pepper flakes, coriander seeds, black peppercorns, garlic, and bay leaves, and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat.
Pour the hot liquid into the jars to cover the onions and screw on the lids. Refrigerate for up to 1 month.