Make Your Own Super-Simple Onion Pickles
|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
Special Fork is a recipe website for your smartphone and PC that solves the daily dinnertime dilemma: what to cook now! Our bloggers blog Monday through Friday to give you cooking inspiration. Check out our recipe database for quick ideas that take no more than 30 minutes of prep time. Join the conversation on Facebook and follow us on Twitter.