How to make quick-pickled red onions: To make proper pickled onions, you’ll need at least 12 hours for the vinegar solution ...

Make the quick-pickle brine: In a medium saucepan ... Make the pickles: Place onions and oregano in a pint jar or container. Add warm brine to cover. Place lid on jar and seal.

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 ...

Brighten any dish up with these sweet and sour, crunchy quick pickles. You can go for the classic onions and cucumbers ... Kept refrigerated the pickled will last 2 weeks. These are fresh pickles ...

Taste and adjust seasoning if needed. Drizzle over the salad ingredients and gently toss to combine. Place salad in a shallow serving bowl and top with the pickled red onion and almonds.