Photo: Thomas J. Story

 

YieldsMakes 1 1/2 cups (serving size: 3 tbsp.)
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