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Pickled red onionstopcook.tomathouse.comPreparation:In a saucepan, combine 3/4 cup white vinegar, 1/4 cup orange juice, 3 tablespoons lime juice, 2 thinly sliced red onions, 1 tablespoon each sugar and coarse salt, 2 bay leaves, and 1 teaspoon coriander seeds and bring to a gentle simmer. Transfer the onion mixture to a non-reactive bowl and let cool, stirring occasionally. Serve the onions at room temperature or cover and refrigerate. Can be stored for up to 4 days.Ingredients: |