Name: Pickled and Preserved Onions
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M1DT0H0M0.000S
Yield: about 1 1/2 cups
Ingredients: 1/2 red onion, thinly sliced; 1/4 cup golden raisins; 3 tablespoons toasted pine nuts; 1 small sprig rosemary; 3/4 cup (180 milliliters) red wine vinegar; 2 teaspoons sugar; Kosher salt and freshly ground black pepper; Extra-virgin olive oil

Level: Easy

Total: 1 day (includes cooling and pickling time)
Active: 15 min

Yield: about 1 1/2 cups

Ingredients

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1/2 red onion, thinly sliced

1/4 cup golden raisins

3 tablespoons toasted pine nuts

1 small sprig rosemary

3/4 cup (180 milliliters) red wine vinegar

2 teaspoons sugar

Kosher salt and freshly ground black pepper

Extra-virgin olive oil

Directions

Add the onions, raisins, pine nuts and rosemary to a small nonreactive bowl (i.e. not metal) and toss to combine.
In a small saucepan or skillet, combine the vinegar, sugar, 1 tablespoon salt and 1/4 teaspoon pepper and bring to a simmer over medium heat. Cook until the salt and sugar have dissolved, 1 to 2 minutes. Pour the hot vinegar mixture over the onion mixture, making sure to fully cover the onions. Set aside to cool completely to room temperature.
Using a fine-mesh sieve, drain away the vinegar and transfer the onion mixture into a glass jar or lidded container. Cover completely with olive oil and store in the fridge for at least 1 day or for up to 3 days.
Before serving, leave the jar on the counter for 30 minutes to allow the oil to liquify. Serve as a topping on crostini with seared or smoked salmon, as a side with chicken or pork, or as a relish on a cheese board.

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