|(Sheryl Julian/Globe Staff)|
You can find fresh red and white onions at farmers’ markets, their long greens resembling thick scallions. The onions are much milder than the dried variety and ideal for a quick pickle. This one will mellow in half a day. If your rice vinegar is seasoned, you may not need extra sugar. If it is not, add more to taste. Serve beside grilled chicken or fish.
|1||bunch (3 large) red onions|
|Salt and pepper, to taste|
|1||teaspoon sugar, or more to taste|
|1/2||cup rice vinegar, or more to taste|
|2||tablespoons chopped fresh parsley|
1. Cut off the dark greens. Slice the onions in half through the root and pointed ends. Lay them on a cutting board and slice very thinly from root to pointed end. Transfer to a large shallow bowl.
2. Sprinkle the onions with salt, pepper, sugar, and rice vinegar. Turn the onions in the liquid. Add more vinegar, if necessary, so the bottom layer of onions is sitting in liquid. Cover and refrigerate for at least 4 hours, turning the onions several times.
3. Sprinkle with parsley.