After making egg dyes with onionskins, I was left with six skinless red onions—that’s a lot of onion if you’re counting. Naturally, the thing to do with nearly four pounds of onions is make a pickle.

Pickled red onions are an easy way to addd a tangy flavor to any meal. Made in minutes and can be stored for days in the fridge, quick pickled red onions are great on burgers, hot dogs, sandwiches, ...

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These quick-pickled magenta onions have the perfect balance of sugar and tang. Food & Wine’s Star Chef Noah Bernamoff is the founder and co-owner of the Canadian-style Jewish deli Mile End ...

This homemade condiment adds a pop of acidity to comforting vegetarian dishes. By Tejal Rao One of my favorite tiny tasks in the kitchen is to quick pickle some onion or a few shallots. I can scatter ...

This recipe guides you through making quick pickled red onions, transforming thinly sliced onions into a vibrant, tangy condiment. A hot brine of vinegar, sugar, salt, and aromatic whole spices ...

This dish spotlights pork cheeks, an unsung but delicious cut that is just one of the ways winemaker and restaurateur André Mack showcases American wine and pork at his Brooklyn ham bar, & Sons.

Adapted from a recipe in Maricel Presilla’s “Peppers of the Americas,” these pickled onions are an essential part of a Fried Pork Sandwich and virtually every meal in Peru. Aji amarillo peppers are ...

Pickled red onions are a culinary treasure. Brightened with a balancing act of vinegar and sugar, they create a refreshing contrast to the richness of the foods they accompany. Their sweet-sour allure ...

From "Better Homes and Gardens Fresh" 2 tablespoons snipped fresh Italian parsley, thyme, oregano, basil and/or tarragon Instructions: Thaw fish if frozen. Rinse fish; pat dry. Section oranges over a ...