Pickled Red Onions

• 3/4 cups Apple Cider Vinegar
• 1/4 cups Water
• 2 Tablespoons Sugar (more If You Prefer A Sweeter Pickle)
• 1/8 teaspoons Coriander Seeds
• 1/8 teaspoons Peppercorns
• 1/8 teaspoons Red Pepper Flakes
• 1 leaf Dried Bay Leaf
• 2 cloves Garlic, Smashed
• 2 pinches Kosher Salt
• 1 whole Medium Sized Red Onion, Peeled And Sliced Into 1/2 Circles

1. In a pot, add all the ingredients except the onions. Place the pot over medium heat and stir until the sugar and salt have dissolved. Stir in the onions and cook for 1 minute.
2. Remove the pot from the heat and allow to cool to room temperature. Place the onions with the liquids in a jar or glass container and refrigerate. The pickled onions are ready to be enjoyed after a few hours in the refrigerator and can be kept (in the fridge) for a few weeks.
3. Note: To release more of the spice flavors, you can use the flat side of a chef's knife to slightly crush the coriander and peppercorns.

apple cider vinegar, ubc, sugar, coriander seeds, peppercorns, red pepper, bay leaf, garlic, salt, red onion

Taken from tastykitchen.com/recipes/condiments/pickled-red-onions-3/ (may not work)