Makes 2 cups

INGREDIENTS

1 large red onion, cut in half and sliced thin
1 jalapeño, sliced in half, deseeded and sliced thin
½ cup lime juice
Zest of one lime
¼ cup citrus champagne vinegar or white vinegar
½ cup water
½ cup sugar in the raw
3 teaspoons salt
1 teaspoon black peppercorns
1 teaspoon coriander seeds

DIRECTIONS

In a medium sauce pan filled with boiling water, blanch the red onions and jalapeño for 1 minute and set aside. In a medium bowl, whisk together, lime juice, water, vinegar, sugar, salt, peppercorns and coriander. Once the sugar has dissolved add the onions and jalapeño, transfer to a glass jar and let stand for at least 6 hours. Store the pickled red onions for up to 3 weeks in the refrigerator.