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.

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, ...

Look around the farmers market. Onions are everywhere. Spring onions, the sweet, perky white or red bulbs that get rounder and plumper every week, are the first crop. Piquant as a companion to simple ...

2 pounds freshly picked asparagus about the diameter of a pencil 1. Fit a large pot with a rack or line it with a folded kitchen towel. Fill with water, and bring to a boil. Sterilize four 1-pint ...

The fruits and vegetables that seduce us early in the season (asparagus, spring onions, rhubarb and strawberries) make me greedy. I fall hard and completely, happy to lug home cumbersome bags from the ...

Flo Davidson of Granby, Mass., wrote that she wanted a recipe for pickled onions. “My aunt made them and they were crisp and crunchy and not so sour as cocktail onions. As soon as I entered her ...