Pickled Red Onions
Prep time
Total time
Serves: 3 cups
  • 1½ cups red wine vinegar
  • ½ cup water
  • ¼ cup granulated sugar
  • 1 teaspoon curry powder
  • 1 teaspoon black peppercorns
  • 1 teaspoon fennel seeds
  • 1 teaspoon coriander seeds (I only had ground coriander, so I used that)
  • 2 small red onions, sliced thinly
  1. In a saucepan, whisk together the vinegar, water, sugar, and spices. Bring to a boil, then remove from the heat, add in the onions, and stir to combine. Set the pot aside to cool, stirring every so often. When cooled, pour into an airtight container and store in your refrigerator for 2-3 weeks. Use on salads, sandwiches, burgers, tacos, or whatever else you might like.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2012/02/14/pickled-red-onions/