Author adapted from "The Clean Plate" by Gwyneth Paltrow
1mediumred onion, thinnly sliced
1tablespoon whole black peppercorns
1clovegarlic, peeled and crushed
1-1/4cupsapple cider vinegar
1-1/2teaspoonfine white sugar
Put the red onion slices in a medium bowl
In a medium saucepan, combine water, peppercorns, salt, garlic, star anise, coriander seeds, and sugar. Bring mixture to a boil. Remove from heat and add the vinegar, stir. Pour the mixture over the onions.
Cool completely and then refrigerate. Pickled onions will keep for a few days in a covered jar in the refrigerator.