Mexican Pickled Onions
Slice into 1/8 - 1/4 inch rounds:
1 red onion
and soak in cold water for a few minutes, then drain.
Place onions in a jar with:
1 c cider vinegar
1 c water
1 t kosher salt
Season with any combination of:
pepper, ground or whole peppercorns
mustard seed
coriander seed
Refrigerate overnight and serve.
Notes & Variations:
  1. This is an excellent accompaniment to savory meals. It will keep in the fridge for a week or more.
  2. Try experimenting with other flavored vinegars. You can vary the vinegar/water ratio to adjust the acidity.