The Kitchn for advice on additional flavorings, etc you can add. These are great for sandwiches, salads, and on any kind of pork from the crockpot. My favorite is BBQ Pulled Pork & Coleslaw. I prefer this Buttermilk Coleslaw, though. These are also good as a topping for Kalua Pork.
from The Kitchn
1 medium red onion, about 5 ounces
1/2 teaspoon sugar
1/2 teaspoon salt
3/4 cup rice vinegar, white wine vinegar, or apple cider vinegar (NOT white vinegar)
1 small clove of garlic, halved
5 black peppercorns
5 allspice berries
3 small springs of thyme
1 small dried chili
Kettle for boiling water (I like using an electic kettle)
Knife and cutting board
Sieve or colander
Clean jar or container (glass or porcelain, not plastic or metal)
1. Slice the onions: Start 2 or 3 cups of water on to boil in a kettle. Peel and thinly slice the onion into approximately 1/4-inch slices. Peel and cut the garlic clove in half.
2. Dissolve the sugar and salt: In the container you will be using to store the onions, add the sugar, salt, vinegar, and flavorings. Stir to dissolve.
3. Par-blanch the onions: Place the onions in the sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.
4. Add the onions to the jar: Add the onions to the jar and stir gently to evenly distribute the flavorings. (If some onions are not covered with vinegar solution, wait a half hour and then check them. They will break down a bit and will then be able to be pushed under the liquid. If they're still not under the liquid after a while, top off the jar with some more vinegar.)
Store: The onions will be ready in about 30 minutes, but are better after a few hours. Store in the refrigerator. They will keep for several weeks, but are best in the first week.
**This post and photos are property of http://dishingwithdish.blogspot.com/**