2 each white or red onions, sliced thinly
- 2 tablespoons dill, dried
- 3 tablespoons sugar
- 1 cup white vinegar
- ½ teaspoon sea salt
- ½ teaspoon ground coriander
- ½ teaspoon ground pepper
Combine ingredients in a non reactive bowl or jar; toss to combine; cover tightly and refrigerate 48 hours before using; turn jar or stir twice during cure process.
*Alternative vegetable – use carrots instead of onions or add with onions. Be sure to blanch 1-2 minutes carrots first, shock to cool; and then following remaining steps.