Photo: Thomas J. Story
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
How to Make It
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.
Make ahead: Keeps up to 3 days, chilled.
Souvla, San Francisco
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