Epi contributor Grace Elkus has all the intel on proper pickle storage, but here’s the short of it: Unless they undergo a water-bath canning process, which involves sanitizing, sealing, and processing ...

It even cuts through spicy arugula and tangy mustard with ease. One of our favorite sandwiches to make with pickled red onions is a Benedictine and bacon. Benedictine spread, for the uninitiated, is ...

Add the onions to the simmering liquid one-third at a time. As soon as the onions are pink and wilted, lift them out into a clean jam jar. Continue until all onions have been wilted. Cover the ...

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 ...

Instead, you should try pickled red onions to provide a vinegary kick and a vibrant purple garnish. Pickled red onions work well on top of nachos because of the cheese component here. Nacho cheese ...

Coat each sardine in the seasoned flour, shaking off any excess flour as you go. Set aside until the pickled onion is almost ready For the sweet pickled onion, heat one tablespoon of the oil in a ...

These pickled cucumbers are an ideal blend of sweet and sour. They pair up not only with evening snacks but are also a great way to brighten up any bland meal.

Flip over and cook until done. Arrange the fillet on a plate, top with pickled peppers and onion, microgreens and a couple of chopped, smoked mussels. Drizzle the lot with good extra virgin olive ...

IN DAYS GONE by, the pickled cucumber—or gherkin ... The chamoy pickle—a bright red, piquant iteration—has gone viral. Eaters unconcerned about heartburn or tooth decay eat it with sour ...

For the relish, quarter the cucumber lengthways, then thinly slice and place in a bowl along with the onion. Season with a few generous pinches of salt. Mix well and leave to rest for 15 minutes.