Pickled Red Onion
Makes ⅓ cup
  • ½ cup (66 grams) ¼-inch-sliced red onion
  • ½ cup (120 grams) white wine vinegar
  • ½ cup (120 grams) water
  • 3 tablespoons (36 grams) granulated sugar
  • 2 teaspoons (6 grams) kosher salt
  • ½ teaspoon coriander seeds (optional)
  1. In a small heatproof bowl, place onion.
  2. In a small saucepan, combine vinegar, ½ cup (120 grams) water, sugar, salt, and coriander seeds (if using). Bring to a boil over medium-high heat; cook, stirring occasionally, for 2 minutes. Remove from heat, and pour over onion. Let cool for 30 minutes; refrigerate until ready to use. (Can be made 1 day ahead and refrigerated in an airtight container.)
Recipe by Bake from Scratch at https://www.bakefromscratch.com/smoked-salmon-asparagus-tarts/