There’s hardly a salad, sandwich, plate of eggs, cheese and charcuterie board, or platter of meat that wouldn’t be happier joined by a heap of pickled red onions.


  • 1 Red Onion
  • 1 cup white wine vinegar
  • 1 cup sugar
  • A pinch of kosher salt

Saladish by Ilene Rosen Saladish by Ilene Rosen


  1. Slice the onion 1/8 inch thick and place in a small heatproof bowl.
  2. Combine 1 cup white wine vinegar, 1 cup sugar, and the kosher salt in a small saucepan and bring to a boil over medium heat.
  3. Boil gently, stirring occasionally, for a minute or two, until the sugar is completely dissolved.
  4. Pour over the onions and let steep until cool. Use right away or store refrigerated in the brine in a tightly covered container for up to 2 weeks.

Excerpted from Saladish by Ilene Rosen (Artisan Books). Copyright © 2018. Photographs by Joseph De Leo.