Michael Symon uses this recipe for red onions but you can use any vegetable. Give it a try!
Pickled Red Onions
red onions sliced
White wine vinegar (amount will vary for each jar)
Sugar(amount will vary for each jar)
Kosher salt(amount will vary for each jar)
2 teaspoons mustard seeds
1 tablespoon crushed red pepper flakes
2 tablespoons coriander
- Pack the onions into two 1-quart jars and cover with water to come within 1/2 inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid.
- Pour the vinegar mixture into a nonreactive saucepan, add the mustard sees, red pepper flakes, coriander seeds, black peppercorns, garlic, and bay leaves, and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat.
Pour hot liquid into the jars to cover the onions and screw on the lids. Refrigerate for up to 1 month.