Pickled Red Onions (with Variations)

1/2 red onion, very thinly sliced
1/2 cup white vinegar, or use apple cider or red wine vinegar
1/2 cup water
3/4 teaspoon kosher salt
1 1/2 –2 tablespoons sugar (or honey or other substitute)
1–2 teaspoons whole spices (optional- one or any combination of peppercorns, fennel seed, cumin, coriander, peppercorns, caraway, star anise, juniper, allspice.)
optional additions:
1–2 garlic cloves, cut in half
a couple bay leaves
a teaspoon dried or fresh oregano ( if using on Mexican food)

Thinly slice 1/2 red onion. (Feel free to double the batch).

Place the onion along with the vinegar, water, salt, sugar and whole spices and any optional additions in a small pot on the stove and bring to a simmer. Simmer 1 minute, stirring.

Remove from the stove and let cool.

Place onions and liquid in a clean jar and store in the fridge.

Add fresh herbs if you like.

This will last 2-3 weeks in the fridge.

notes:

For a Mexican version of pickled onions, add sliced jalapeno and whole cumin and coriander seeds plus Mexican oregano to the pickling liquid.

For a Nordic version of pickled red onions, add fresh dill, caraway and peppercorns.

For an Indian version of pickled onions add fennel seeds, coriander and either fenugreek or cilantro!