Quick Pickled Vidalia Onions
|Vidalia onions||2 Medium, sliced into 1/4 wedges lengthwise|
|Seasoned rice vinegar||1 1⁄2 Cup (24 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Kosher salt||1 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Toasted coriander seeds||2 Teaspoon|
Cover onions with water in a 2- to 3-quart heavy non-reactive saucepan. Bring to a simmer and cook 5 minutes. Drain and transfer to a large glass or stainless steel bowl. In the same saucepan, heat vinegar, water, brown sugar, salt, pepper and coriander seeds and bring to a boil. Simmer for 5 minutes; remove from the heat pour over onions. Cool uncovered to room temperature. Refrigerate, covered, for up to 2 weeks.
Note: To toast coriander seeds, put them in a small dry skillet over medium heat and heat a few minutes until fragrant.
Note: Be sure to use seasoned rice vinegar; not regular rice vinegar, for this recipe.
Source: Adapted from The Vidalia Onion Committee, recipe by Culinary Works Founder Gena Berry
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