Pickled red onions are an easy way to addd a tangy ... check with the National Centre For Home Food Preparation for best ...

Pickled red onions typically last for up to a week ... Almost all pickling recipes work best with kosher salt, which ...

While the lamb is roasting you can prepare the accompaniments. To make the picked onions, peel and very thinly slice two red onions. Heat the white wine vinegar, sugar and salt over a medium heat ...

Make the pickles: Place onions and oregano in a pint jar or container. Add warm brine to cover. Place lid on jar and seal. Transfer to refrigerator. Let chill 4 hours before using.

This Danish-style red onion pickle ... For this recipe you will need 400ml/14fl oz sterilised jars. For information on sterilising see the Recipe Tips. Peel the onions, cut them in half from ...

A step away from traditional pickled onions ... information on sterilising see the Recipe Tips. Using a pair of scissors, snip the top and bottoms off the onions or shallots then put in a large ...

Flip over and cook until done. Arrange the fillet on a plate, top with pickled peppers and onion, microgreens and a couple of chopped, smoked mussels. Drizzle the lot with good extra virgin olive ...

Taste and adjust seasoning if needed. Drizzle over the salad ingredients and gently toss to combine. Place salad in a shallow serving bowl and top with the pickled red onion and almonds.