Photo by Chelsea Kyle
A charming alchemy takes place when you "quick-pickle" red onions. They act very sweetly with a wide range of birds, meat, and fish, and I also use them in Papas a la Huancaina and Conch Salad.
Recipe information
Yield
Makes 2 to 2 1/2 cups
Ingredients
1 large red onion, sliced into 1/4-inch rounds
1 1/2 teaspoons kosher salt
3/4 cup red wine vinegar
2 1/2 tablespoons sugar
1/2 teaspoon freshly ground black pepper
Preparation
Step 1
Separate the onion rings and put in a large bowl. Sprinkle with the salt,tossing to distribute it evenly. Let stand for 30 minutes.
Step 2
Rinse the onions and drain well. Lay the rings between paper towels and patthem dry. Put the onions in a bowl.
Step 3
In a small bowl, whisk together the vinegar, sugar, and pepper. Pour over theonions, toss and marinate for 1 hour. Serve, or refrigerate until ready to use. (This will keep for 1 day.)
Reprinted with permission from New World Kitchen by Norman Van Aken. © 2001 HarperCollins Publishers, Inc.
