Courtesy of Molly Wizenberg, adapted from The Zuni Café Cookbook
“There’s no denying that the recipe has a lot of steps, but each of them is easy, so don’t be tempted to cut corners,” says Molly. “The process of repeatedly blanching and cooling ensures that the pickled onions are softened but still delectably crisp, as a good pickle should be.
Recipe reprinted with permission from Lucid Food: Cooking for an Eco-Conscious Life by Louisa Shafia, copyright © 2009. Published by Ten Speed Press, a division of Random House, Inc.
Photography by Jody Horton
Courtesy of Chef Jam Sanitchat, owner of Thai Fresh
Courtesy of Chef Jam Sanitchat, owner of Thai Fresh
Courtesy of Chef Jam Sanitchat, owner of Thai Fresh
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