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The quick fix: Pickled onions

Tad Seaborn/The Globe and Mail

I can't remember where I got the recipe for these hot pink onions, but I've tweaked it over many batches to balance the sweet, sour, and warm spice flavours.

I love the idea of pickling and manage a few things each summer, but these onions are truly the only preserve I make year round. I use them to top sandwiches, burgers, tacos, grilled cheese or just to put on toast with a silky chèvre or cream cheese (which works for a meal any time of day).

As for the rosy colour, it's natural, coming from the skin of the red onions. It adds a beautiful pop to any appetizer and makes a pretty (and unique) hostess gift.

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To make about 1 1/2 cups, peel a medium red onion and slice into thin strips. Set aside. In a small pot combine 1/2 cup white vinegar, 1/4 cup rice vinegar, 3 tablespoons sugar, 1/2 teaspoon salt, 10 black peppercorns, 1/4 teaspoon fennel or coriander seeds, 2 cloves and 1 bay leaf.

Bring to a boil and add the sliced onions; simmer for about 1 minute and remove from heat. Allow to cool. Refrigerate with its liquid in a small mason jar or other sealed container.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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