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Fields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant
by Anne Somerville

Makes 2 Cups

These bright pink pickles are a variation of a recipe in The Greens Cookbook, we serve them so often that we've included the recipe here. Sharp and piquant, they're delicious with Spicy Black Beans or tossed with salads featuring avocado and citrus. They keep well for up to a week covered and refrigerated.

2 medium-size red onions, about 1 pound
1 quart boiling water
3/4 cup rice wine vinegar
1/2 cup cold water
1/2 teaspoon black peppercorns or whole coriander seed
1/2 teaspoon hot pepper flakes or a few small whole dried chilies

Slice the onions into 1/4-inch-thick rings, then peel away the skin.
Separate the onion rings and place them in a bowl. Pour the boiling water over and allow to sit for 2 or 3 minutes.
Drain the onions and return to the bowl.
Immediately cover with the vinegar and cold water; add the peppercorns and hot pepper.
Cover and refrigerate for 1 hour before serving.


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