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9.1.16

Pickled Onions

Makes about 2 cups

Blanching the onions before you add them to the vinegar makes the onions absorb the vinegar quickly and makes for a more mellow pickle. The onions, which are great on sandwiches and salads as well as with raw and barely cooked fish, will keep in the refrigerator for at least a month.

  • 1 large white onion
  • Kosher salt
  • 1 cup white (distilled) vinegar

1. Peel and slice the onion, then blanch it in boiling salted water. Drain the onion and refresh in ice water.

2. Dissolve 1 tablespoon of salt in the vinegar. Add the onions and mix well. Let the mixture stand at least 15 minutes before using.

This recipe was originally published with the article, Some Like it Raw.