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
Slice the onion 1/8 inch thick and place in a small heatproof bowl.
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.
Boil gently, stirring occasionally, for a minute or two, until the sugar is completely dissolved.
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.
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