What Makes These Pickled Onions Special? This recipe combines the natural sweetness of red onions with the bright acidity of ...

Whenever a dish needs a pop of brightness, acidity, or color, I turn to the trusty jar of pickled red onions in my fridge.

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 is light, bright and easy to make. It is inspired by my good friend and Danish preserving guru Helena Grayston. Aside from forking it straight from the jar ...

A step away from traditional pickled onions, these lightly sweet onions or shallots are appetisingly succulent. Serve as an antipasti or hors d’oeuvres with platters of charcuterie meats and/or ...

Make the dressing, place the lime juice ... Place salad in a shallow serving bowl and top with the pickled red onion and almonds.

top with pickled peppers and onion, microgreens and a couple of chopped, smoked mussels. Drizzle the lot with good extra virgin olive oil and sprinkle over black sesame seeds. Note:You can make ...

Add the rest of the ingredients. Cook until soft, drain and peel off the skins. Place in a bowl. 2 Pickled onions Place all the ingredients in a bowl and let it stand for about an hour. 3 Whipped feta ...