Whenever a dish needs a pop of brightness, acidity, or color, I turn to the trusty jar of pickled red onions in my fridge. Made by soaking red onions in a simple vinegar solution, this simple ...

A pop of acidity goes a long way in any savory dish—a squirt of lemon over grilled salmon, lime on steak tacos, capers in chicken piccata. But our favorite way to fill that brine-thirsty hole in our ...

Pickling is a longstanding preservation method, but, even after the invention of fridges and freezers, pickled products remain as popular as ever for taste and texture. Pickled onions, for example, ...

Quick pickles are a super-easy way to brighten up a dish — with just a few minutes of effort, you’ll have a zippy garnish to add to just about anything you fancy. This nifty little recipe for ...

This Spicy Pickled Onions is a fabulous condiment for those who love a twist on their regular meals. They are infused with a ...

At America’s restaurants, you may have noticed more appetizers and entrees draped with pickled onions in the last couple of years. You may have been adventurous enough to try them, learning how their ...

Photo by Elizabeth Coetzee, Food styling by Micah Marie Morton Great question. According to culinary scientist Jessica Gavin, the anthocyanins (or coloring pigment) in the red onions react with the ...