Ingredients

2 pounds red onions sliced

White wine vinegar (amount will vary for each jar)

Sugar(amount will vary for each jar)

Kosher salt(amount will vary for each jar)

2 teaspoons mustard seeds

1 tablespoon crushed red pepper flakes

2 tablespoons coriander seeds

2 tablespoons black peppercorns

4 garlic cloves

2 bay leaves

Preparation

ingredients 2 pounds red onions sliced White wine vinegar Sugar Kosher salt instructions Pack the onions into two 1-quart jars and cover with water to come within 1/2 inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid.

step 2 ingredients 2 teaspoons mustard seeds 1 tablespoon crushed red pepper flakes 2 tablespoons coriander seeds 2 tablespoons black peppercorns 4 garlic cloves 2 bay leaves instructions Pour the vinegar mixture into a nonreactive saucepan, add the mustard sees, red pepper flakes, coriander seeds, black peppercorns, garlic, and bay leaves, and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat.

step 3 instructions Pour hot liquid into the jars to cover the onions and screw on the lids. Refrigerate for up to 1 month. Note: Michael prepared this dish differently on air but this recipe reflects an easier published version he wrote earlier.