- 2 tablespoons coriander seeds
- 2 tablespoons mustard seeds
- 1 red onion, sliced
- 1/4 cup red wine vinegar
- 1/4 cup white balsamic vinegar
- 2 tablespoons sugar
- 3 fresh bay leaves
- 3 fresh thyme sprigs
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
How to Make It
Place a small skillet over medium-high heat until hot; add coriander and mustard seeds, and cook, stirring constantly, 2 minutes or until toasted. Set aside.
Fill a large bowl with ice water; place onion in bowl. Soak 20 minutes. Drain; pat dry. Return onion to bowl.
Bring red wine vinegar and next 4 ingredients to a boil in a small saucepan over medium-high heat. Pour over onion. Let stand 5 minutes. Drain. Stir in seeds and remaining ingredients. Store in an airtight jar in refrigerator until ready to use.