Pickled red onions are an easy way to addd a tangy flavor to any meal ... Cutting the onions in ⅛ inch slices will give the ...

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.

peel and very thinly slice two red onions. Heat the white wine vinegar, sugar and salt over a medium heat until the sugar dissolves. Pour the mixture over the sliced onions and let them pickle ...

In return, though, onions require that the cook put in some effort, too. The proper way to chop an ... strong to use raw. Red onions, on the other hand, are at their best and most colorful when ...

This sandwich, layered with raw red ... onions. The white onion itself, already mild, mellows further while roasting and offsets the sweet intensity of the Frenched onions. We took the best ...

This Danish-style red onion pickle is light ... a couple of bay leaves down the side of the jars. Seal. The onions are best kept in the fridge and used within to 4 weeks. The salt draws out ...

The best way to curb the heaviness of the avocado is to pair it with something fresh and vegetal -- like pickled red onions.