Pink pickled onions

• Servings: 4
• Difficulty: easy
• Time: 1 hour
• Tools: Medium-sized pot, Glass jars with lids, Cutting board, Knife

Ingredients

• 4 medium-sized red onions (about 500g)
• 200ml white vinegar
• 100g granulated sugar
• 1 teaspoon salt
• 1 teaspoon whole black peppercorns
• 1 bay leaf
• 1 teaspoon pink peppercorns
• 1/2 teaspoon coriander seeds

Instructions

1. Peel and thinly slice the red onions.
2. In a medium-sized pot, bring the white vinegar, granulated sugar, salt, whole black peppercorns, bay leaf, pink peppercorns, and coriander seeds to a boil.
3. Add the sliced onions to the pot and let them cook on low heat for about 10 minutes until they are slightly softened.
4. Remove the pot from heat and let the onions cool down in the pickling liquid.
5. Transfer the pickled onions to glass jars and refrigerate for at least 24 hours before using.
6. The pickled onions can be stored in the refrigerator for up to 2 weeks.