I used to be very scared of pickling things. I was never sure it was the right amount of sugar or vinegar or spices. And to be honest I was never a big fan of them in general until I meet someone that absolutely loved them. Not only pickled things but onions. In every shape and form, no matter how they were prepared.
This is an homage to that special human out there and to you all.
Pickled onions are one of those things to have in the fridge that can turn anything into something special. In a salad, on top of soup and last but not least and especially good in sandwhiches.
Ingredients
1 small jar
2 medium-small white onions
1\2 cup apple cider vinegar
1\4 cup warm water
1\2 tsp salt
1 tbsp sugar ( I used brown cane sugar, but you can use also agave syrup)
1\2 tsp black mustard seeds
1 tsp whole coriander seeds
A few sprigs or fresh dill
1cm fresh turmeric thinly sliced
Method
Peel and thinly slice the onions. Add them to the jar alongside all the spices. In a bowl add vinegar, salt, sugar, and warm water. Give it a little mix to dissolve salt and sugar then pour on the onions. Close the jar, give a little shake and transfer to the fridge to pickle overnight.