Photo: Thomas J. Story

 

YieldsMakes 1 1/2 cups (serving size: 3 tbsp.)Active Time10 minsTotal, including cooling and marinating Time1 day 10 minsTotal Time1 day 20 mins
AuthorCharles Bililies

This tart, bright pickle livens up any grilled meat. The recipe was given to us by Charles Bililies, owner of Souvla, the spit-roasted meat restaurants in San Francisco.

This recipe goes with: Grilled Pork Souvlaki with Fresh Pita

How to Make It

1

In a small pot, bring vinegar, 1/2 cup water, the salt, and sugar to a boil, whisking to dissolve sugar and salt. Remove from heat. Put onion slivers in a glass pint jar or small heatproof bowl and pour in hot pickling liquid. Push onion down to completely submerge. Let cool, then cover and chill 24 hours. Strain.

2

Make ahead: Keeps up to 3 days, chilled.

Ingredients

 1/2 cup plus 1 tbsp. red-wine vinegar
 1 1/2 teaspoons kosher salt
 2 1/4 teaspoons sugar
 1/2 onion, cut into slivers

Directions

1

In a small pot, bring vinegar, 1/2 cup water, the salt, and sugar to a boil, whisking to dissolve sugar and salt. Remove from heat. Put onion slivers in a glass pint jar or small heatproof bowl and pour in hot pickling liquid. Push onion down to completely submerge. Let cool, then cover and chill 24 hours. Strain.

2

Make ahead: Keeps up to 3 days, chilled.

Pickled Red Onions