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.