Pickled Red Onions

• 1 1/4 cups red wine vinegar
• 1/4 cup sugar
• 1 teaspoon curry powder
• 1 teaspoon black peppercorns
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
• 2 small red onions, sliced

1. In a saucepan, combine the vinegar, 1/2 cup water, sugar, and spices and bring to a boil.
2. Remove from the heat, add the onions, and stir.
3. Set aside to cool, stirring occasionally.
4. Keeps well if refrigerated for up to 2 to 3 weeks.

red wine vinegar, sugar, curry powder, black peppercorns, fennel seeds, coriander seeds, red onions

Taken from www.epicurious.com/recipes/food/views/pickled-red-onions-377045 (may not work)