Quick Pickled Red Onions

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Instructions

Using a mandolin or a sharp knife, thinly slice the red onion into rings.
Place the sliced onions into a 500ml glass jar.
In a small pot, combine the apple cider vinegar, water, salt, sugar, coriander seeds, and black peppercorns.
Heat the mixture over a gentle simmer, stirring occasionally with a wooden spoon, until the sugar and salt have completely dissolved.
Pour the hot vinegar mixture over the sliced onions in the jar, making sure they are fully submerged.
Allow the onions to cool to room temperature.
Once cooled, seal the jar with a lid and place it in the refrigerator.
Let the onions pickle for at least a few hours, though overnight is preferable for full flavor development.

Note: The pickled onions will keep in the refrigerator for several weeks. Always use a clean utensil to remove them from the jar to help preserve their shelf life.

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