Photography: Thomas J. Story.

YieldsMakes about 1 cup (serving size: 1 tbsp.)

These sweet-sour, crunchy onions add zing to the wedge salad at Alfred's Steakhouse in San Francisco. We find ourselves tucking them into sandwiches too.

This recipe goes with: Wedge Salads

How to Make It

1

In a medium saucepan, bring vinegar, 1/2 cup water, salt, and sugar to a boil. Meanwhile, slice onion into thin half-moons and pack into a pint jar. Pour in hot liquid, then let cool. Chill overnight.

2

Make ahead: Up to 4 days, chilled.

Ingredients

 1/4 cup red wine vinegar
 1 tablespoon kosher salt
 1 tablespoon sugar
 1/2 red onion

Directions

1

In a medium saucepan, bring vinegar, 1/2 cup water, salt, and sugar to a boil. Meanwhile, slice onion into thin half-moons and pack into a pint jar. Pour in hot liquid, then let cool. Chill overnight.

2

Make ahead: Up to 4 days, chilled.

Pickled Red Onions