Pickled Red Onions

1 red onion thinly sliced

1 T dried oregano

½ t coriander seeds

3-4 bay leaves

1 t salt

1 T honey

5-6 whole peppercorns

1 C apple cider vinegar

½ C water

1 t orange zest

July 1 004

Combine all ingredients in a non-reactive bowl. Cover and let marinate overnight in the refrigerator. The onions will keep for many days and are a great topping for the highlupa, fish tacos, shrimp tacos, burgers, hot dogs, grilled pork sandwiches etc…

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