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OR Mushroom Stories, Edible Portland

Sweet Onion Pickles

Heavenly on sandwiches.

1 large sweet onion (such as Walla Walla)
3 Tbsp kosher salt
1/2 cup rice vinegar
2 Tbsp sugar
1 1/2 Tbsp minced fresh basil
1/4 tsp red pepper flakes

1. Cut onions into 1/4-inch-thick slices and separate the rings. Place onions in a bowl. Toss with salt to coat and let sit for 30 minutes.

2. Thoroughly rinse onion rings and drain in a colander. Combine vinegar, sugar, basil, and red pepper; add onions and toss well to coat. Let sit for an hour, stirring occasionally. Add salt to taste.

Makes 2 cups

Adapted from Elin Kristina England’s Eating Close to Home: A Guide to Local Seasonal Sustenance in the Pacific Northwest

Photo by Leah Harb

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