One pillar of Milk Street’s approach to cooking is contrast — we pair tangy flavors with sweet, and creamy textures with crispy ones. And that’s why we often use quick pickles in our cooking; they cover many of those bases at once.
In this recipe from our book “Tuesday Nights Mediterranean,” which features weeknight-friendly meals from the region, we tuck quick-pickled sliced onion and tomato into vegetarian pita sandwiches inspired by an Iraqi-Israeli hand food called sabich.
