Pickled Red Onions

Pickled red onions take minutes to prepare and are ready to eat after 24-48 hours of refrigeration. These fermented bad boys will keep up to 3 weeks in the refrigerator too.

Ingredients

Yield: 1 quart
  • 1 large red onion, peeled and sliced thinly
  • 1 1/2 cups water
  • 1 tsp black peppercorns
  • 1 tsp coriander seeds
  • a few sprigs fresh dill
  • a few spigs fresh cilantro
  • 1 cup white vinegar
  • 1 generous tablespoon sea salt

Instructions

Place all the ingredients in a glass jar with a tight fitting lid. Shake well and refrigerate for up to 3 weeks.