DIY Condiments


Pickling onions softens their bite but adds an extra dimension of flavor. They can transform burgers and grilled sausages and their tangy taste is great on tacos. Toss them into a salad for delicious texture or enjoy them with smoked salmon.

Pickled Red Onions (Yield's about one cup)


  • 1 red onion, thinly sliced
  • 2 cloves garlic, peeled
  • 2 teaspoons salt
  • 1 1/2 cups Champagne vinegar
  • 2 tablespoons brown sugar, or to taste


Place onions and garlic in a heat proof bowl.

Combine salt, vinegar and sugar in a small saucepan. Bring to a boil, stirring to dissolve sugar. Pour over onions and garlic and let stand for 30 minutes. Use right away or store in the refrigerator in a clean jar for 2 weeks.


Jar Sterilizing Instructions: Wash jars, bands and lids in hot, soapy water. Place empty jars in a large pot and completely cover with water. Bring to a boil over high heat, and then boil for 10 minutes. Turn off the heat and leave in the hot water for up to 1 hour before filling.

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