Pickled Red Onions

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
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Directions

  1. Bring 3/4 cup white vinegar, 1/4 cup orange juice, 3 tablespoons lime juice, 2 thinly sliced red onions, 1 tablespoon each sugar and kosher salt, 2 bay leaves and 1 teaspoon coriander seeds to a simmer in a saucepan. Transfer to a nonreactive bowl and let cool, stirring occasionally. Serve at room temperature or cover and refrigerate up to 4 days.
Eddie Jackson

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