Learn how easy it is to quick pickle red onions! They are tangy and sweet and perfect for jazzing up your tacos, salads, ...

Vibrant, tangy, and delicious, these pickled red onions steal the show.

Make the quick-pickle brine: In a medium saucepan ... Make the pickles: Place onions and oregano in a pint jar or container. Add warm brine to cover. Place lid on jar and seal.

Pour the mixture over the sliced onions and let them pickle away until you are ready to serve. If there are any leftovers, these onions will keep for a few weeks in a jar in the fridge and they ...

Tie pickling spice in a square of cheesecloth ... Trim and discard root end of onions. Cut in half from top to bottom. Remove outer layer along with skin. Cut a V in interior of the bottom ...

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 ...

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 ...

In these fresh, brightly flavored tacos, lightly grilled tuna gets a kick from quick onion pickles and a mango-chile salsa. To accompany his tuna tacos, chef Aarón Sánchez of Johnny Sánchez in ...

Add the onions to the simmering liquid one-third at a time. As soon as the onions are pink and wilted, lift them out into a clean jam jar. Continue until all onions have been wilted. Cover the ...