The Essential New York Times Cookbook: Classic Recipes for a New Century
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Recipe Reviews
Queezle_Sister from Salt Lake City, UT
Why knew that pickled red onions were the perfect complement to chard? But when I noticed that this was an adaptation of a Deborah Madison recipe, it all made sense.
The red onions do not need much time to pickle. Like Amanda Hesser, I needed more vinegar/water for the pickling than the recipe suggests.
I could easily eat this all the time. It was seriously addicting.
Note that the instructions say to slice thick rings. I think mine were too thick, though they did turn out beautiful imho.
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