Crunchy and beautifully pink, these pair as perfectly with summer grain salads, such as Succotash Salad, as they do with polenta and a wild mushroom sauté.

INGREDIENTS | SERVES 8

• 2 large red onions, thinly sliced
• 1 quart boiling water
• ½ cup white wine vinegar
• ½ cup cold water
• ½ cup honey
• 1 teaspoon salt
• 1 teaspoon black peppercorns
• ½ teaspoon whole allspice (optional)

1. Place the sliced onions in a bowl; pour the boiling water over them and allow them to steep for 5 minutes; drain.

2. Whisk together the vinegar, cold water, honey, salt, peppercorns, and allspice. Add the onions, and allow them to marinate for 10 minutes.

3. Transfer to a jar, cover tightly, and refrigerate until very cold. These pickled onions will keep for several months, and get better with age.