Pickled Red Onions (for Tacos)

 I really enjoy adding these to pork tacos (recipe here). I love the extra layer of flavor they add and I like pickled things. I got the recipe from the Food Network. I halved the recipe below since I am the only one in my house who eats them. HA!

1 small red onion, thinly sliced

3/8 C white vinegar

1/8 C orange juice

1 1/2 T lime juice

1 bay leaf

1/2 T sugar, granulated

1/2 T coriander seeds

1 T Kosher salt

1. Put the sliced onions in a medium heatproof, nonreactive bowl.

2. In a small saucepan, whisk together vinegar, orange juice, lime juice, bay leaf, sugar, coriander and kosher salt.  Bring to a boil over high heat and cook, whisking occasionally until the sugar dissolves (about 1 minute).

3. Pour mixture over the red onions and set aside until cooked to room temperature. Serve at room temperature or cover and refrigerate up to 4 days.