Pickled Red Onion

• 2 tablespoons coriander seeds
• 2 tablespoons mustard seeds
• 1 red onion, sliced
• 1/4 cup red wine vinegar
• 1/4 cup white balsamic vinegar
• 2 tablespoons sugar
• 3 fresh bay leaves
• 3 fresh thyme sprigs
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper

1. Place a small skillet over medium-high heat until hot; add coriander and mustard seeds, and cook, stirring constantly, 2 minutes or until toasted. Set aside.
2. Fill a large bowl with ice water; place onion in bowl. Soak 20 minutes. Drain; pat dry. Return onion to bowl.
3. Bring red wine vinegar and next 4 ingredients to a boil in a small saucepan over medium-high heat. Pour over onion. Let stand 5 minutes. Drain. Stir in seeds and remaining ingredients. Store in an airtight jar in refrigerator until ready to use.

coriander seeds, mustard seeds, red onion, red wine vinegar, white balsamic vinegar, sugar, bay leaves, thyme, extravirgin olive oil, kosher salt, freshly ground pepper

Taken from www.myrecipes.com/recipe/pickled-red-onion (may not work)