Instructions:
 

Place the vinegar, salt, sugar and coriander seeds into a saucepan and bring to the boil for 1 minute, then remove from the heat

 

Bring a kettle of water to the boil.  Place the sliced onion into a sieve and carefully rinse with the boiling water from the kettle.  Allow the onion to cool for 1 minutes then carefully pack into a clean kilner style jar.

 

Pour the pickling liquid over the onions, leave to cool and then seal.

 

This will be ready within two hours.  This will keep for 2-3 weeks in a fridge once opened or 4-5 months if stored in a cool dark place.

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Perfect with Mexican food, ploughman's and cheeses