zesty pickled red onions

2 large red onions, thinly sliced

1 cup white vinegar

1/2 cup apple cider vinegar

1 cup water

3 tablespoons sugar

2 tablespoons kosher salt

1 teaspoon black peppercorns

1 teaspoon mustard seeds

1 teaspoon coriander seeds

2 bay leaves

1 garlic clove, thinly sliced

Zest of 1 lemon

Juice of 1 lemon

Place the thinly sliced red onions in a heatproof jar or container.

In a medium saucepan, combine the white vinegar, apple cider vinegar, water, sugar, kosher salt, black peppercorns, mustard seeds, coriander seeds, bay leaves, garlic, lemon zest, and lemon juice.

Bring the mixture to a simmer over medium heat, stirring until the sugar and salt dissolve.

Pour the hot brine over the sliced onions, ensuring they are fully submerged.

Let the onions cool to room temperature, then cover and refrigerate for at least 1 hour before serving.

The pickled onions can be stored in the refrigerator for up to 2 weeks.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes

Kcal: 25 kcal | Servings: 12 servings