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(Tad Seaborn for The Globe and Mail)
(Tad Seaborn for The Globe and Mail)

The quick fix: Pickled onions Add to ...

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.

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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