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

Charles Bililies
This Story Originally Appeared On sunset.com

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Credit: Thomas J. Story

Recipe Summary

active:
10 mins
total:
1 day
Yield:
Makes 1 1/2 cups (serving size: 3 tbsp.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Make ahead: Keeps up to 3 days, chilled.

Source

Souvla, San Francisco

Nutrition Facts

12 calories; calories from fat 1.6%; protein 0.2g; fat 0g; saturated fat 0g; carbohydrates 2.5g; fiber 0.3g; sodium 142mg; cholesterol 0mg.
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