Move over, onion rings. There’s a new way to eat onions, and it’s far healthier and way more fun to make: pickled onions.

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

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 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 ...

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 ...

I always thought life was too short to pickle onions, but it turns out that it’s one of the easiest things you can do. Sure, peeling the onions is a bit of a drag, but it’s a mindless/mindful ...

Some of my favorite condiments on foods are pickled onions, a tangy salad dressing and good seasonings with fresh or dried ...

The Maui News / KEHAULANI CERIZO photo WAILUKU — These Maui onions are sentimental enough to make grown men cry. The popular Maui Pickled Products, which started from a Kula onion farm nearly 50 ...