Allow to cool. Place in the refrigerator for at least a few hours. How long can you store pickled onions? Pickled red onions ...

Homemade burgers are a splendid choice for lunch, offering a delightful departure from traditional meals featuring potatoes ...

Pickled red onions are the kind of tangy, pungent accessory to a variety of dishes, from hamburgers to barbecue-smoked meats. They even serve as a great upgrade to classic nachos. However ...

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 ...

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 ...

You can use vinegar-marinated (pickled) onions, or whip up a vinegar-infused batter. Heck, you can do both if you like.

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 ...

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 sandwich, layered with raw red onion and a swipe of smoked fish spread, is inspired by culinary legend James Beard’s penchant for raw onions between two slices of buttered white bread.