Print Options:

Pickled Red Onions





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



Active Time
10 mins



Total, including cooling and marinating Time
1 day 10 mins



Total Time
1 day 20 mins

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

su-Pickled Red Onions Image




Photo: Thomas J. Story

 

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories12
% Daily Value *
Total Fat 0.0g0%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 142mg7%
Total Carbohydrate 2.5g1%

Dietary Fiber 0.3g2%
Protein 0.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.