Chickpea and Salami Salad Cups with Pickled Vegetables
Mushrooms may be marinated up to 4 days in advance; store covered and chilled in pickling liquid.
PICKLED RED ONIONS
1 1/2 cups thinly sliced red onion
1/2 cup water
1/4 cup white wine vinegar
1/4 cup fresh lemon juice
1/4 cup granulated sugar
2 teaspoon kosher salt
Place onion in a medium-size heatproof glass bowl or jar, and set aside. Bring 1/2 cup water, vinegar, lemon juice, sugar, and salt to a simmer in a small saucepan over medium-high, whisking occasionally, until sugar dissolves. Remove from heat, and pour over onion, pressing onion to submerge in pickling liquid. Let cool; cover and chill until ready to use.
Bright, red-fruited Barbera d’Asti.