This recipe comes from one of my favorite books, Chez Panisse Vegetables. Pickled onions and carrots are great on a hot day, on the side of a dish as something to renew your palate between bites of your main meal, but mostly- I just want to pile these over some black bean filled tacos.
- 2 large red onions
- 1/2 cup red wine vinegar
- 3 tablespoons sugar
- 1/2 cup water
Even more so than usual, you should definitely start this one with a super sharp knife! Did you know that dull knives are far more dangerous than sharp? To get this one perfectly, give your knife it’s due care. Peel the onions and cut them in half lengthwise. Slice them very thin– as close to paper thin as possible. Put them in a heat-proof container. Put the vinegar, sugar, and water in a small saucepan and bring to boil. Add the boiling hot brine to the onions and leave to cool at rom temperature. Drain just before serving or pack them into a jar and can-preserve them for later.