Pickled Red Onions
Photography: Thomas J. Story.
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.
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