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 ...

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 jar of homemade pickled red onions should be a staple in your fridge. They come together in just 10 minutes, only require a ...

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 ...

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.

From the dining room of Cocina 35 Brunch, freshly opened in Coronado, diners enjoy a sweeping look across San Diego Bay at ...

Meanwhile, make the pickled red onion. Put the onion in a heatproof bowl. Cover with just-boiled water and leave to stand for 10 minutes. Drain well and then stir in the vinegar and caster sugar.