After making egg dyes with onionskins, I was left with six skinless red onions—that’s a lot of onion if you’re counting. Naturally, the thing to do with nearly four pounds of onions is make a pickle.

Quick-pickle jalapeños, onions, and cucumbers in minutes—no canning, no fuss. Watch the video to see how easy it really is!

You’re making a massive taco spread, and while it’s shaping up nicely, something is missing. Is it a briny, sharp, acidic element to complement all the meat and cheese? We thought so. Enter these ...

Pickled red onions are an easy way to addd a tangy flavor to any meal. Made in minutes and can be stored for days in the fridge, quick pickled red onions are great on burgers, hot dogs, sandwiches, ...

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 ...