Possibly the most versatile of condiments, pickled vegetables meddle their way into most every culinary tradition, from giant kosher dills at the deli and ume plums in Japan to German sauerkraut and French cornichons. Because they keep indefinitely, a good batch of pickled red onions will wake up Chinese leftovers or act as a companion to a luscious grilled cheese sandwich with pulled short ribs . I first served this particular recipe to temper the richness of a refined duck pâté. Easy, cheap, fast: What better combination?

Yield: Makes 5 cups

2 tablespoons coriander seed, toasted
1 tablespoon mustard seed, toasted
3 medium red onions, julienned
1/4 cup red wine vinegar
1/4 cup white balsamic vinegar
1/8 cup sugar
3 bay leaves
3 sprigs thyme
Salt and cracked black pepper to taste
1 tablespoon extra-virgin olive oil

Toast the coriander seed in a small, dry sauté pan over medium heat until its aroma is released, about 2 minutes. Add the mustard seed to the same pan and toast for 1 additional minute. Soak the onions in ice water, then drain and pat dry.

In a small sauce pot, slowly bring the vinegars, sugar, bay leaves, and thyme to a boil. Adjust the flavor with water if too acidic. Pour this mixture over the onions in a medium, heat-proof bowl; allow to sit for 5 minutes. Drain off the excess vinegar, season with salt and pepper, then toss lightly with the olive oil. Store the picked onions in an airtight jar in the refrigerator until ready for use.

Source Information
From Small Bites, Big Nites by Govind Armstrong, Clarkson Potter