Course/Dish - Vinegar
Courtesy of Aunt Sammy's Radio Recipes Revised, issued by the Bureau of Home Economics, U.S. Department of Agriculture, May 1931
Courtesy of chef Harlan Gibson, Clifford's Original Wine Bar
Courtesy of chef Jesse Griffiths, Dai Due Supper Club
Courtesy of Larry Butler, Boggy Creek Farm
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.
By Lucinda Hutson, adapted from The Herb Garden Cookbook, University of Texas Press
Courtesy of Lisa Fain
Photography by Lisa Fain
Photography by Lisa Fain
Courtesy of Lucinda Hutson.
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