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Credit: Janine Falvo, Chef, Carneros Bistro and Wine Bar, Sonoma, Calif.
The National Culinary Review, July/August 2010
6 oz. red wine vinegar
8 oz. water 2 t. salt
2 large red onions, julienned
3 T. sugar
Method: Bring vinegar, water, salt and peppercorns to a boil in medium pot. Remove from heat; allow to cool 20 minutes. Put onions in large bowl; pour pickling liquid over onions. Refrigerate at least 1 hour. Remove onions from liquid; toss in sugar.
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