FARGO — Cucumbers and avocados are two of my favorite salad ingredients, and they positively sing in this Cucumber and Avocado Salad with Pickled Onion Vinaigrette. Refreshing, easy to make, ...

Wash 5 pint jars, lids and the screw bands in warm soapy water. Rinse and set aside. Place rack in the bottom of the canner. Place jars on top of the rack. Fill canner with water until it covers the ...

Craving something light, crisp, and tangy? This Pickled Cucumber Salad recipe is a refreshing side dish that brings a pop of flavor to any meal. With quick-pickled cucumbers, onion slices, vinegar, ...

Pickling vegetables at home is a fun way to preserve seasonal produce and add zesty flavors to your meals. Making your own ...

Pickled onions are the perfect condiment adding vinegary flavor to sandwiches, salads and a colorful topping for tacos. This pickled onion recipe is simple, no boil and sugar-free. Fridge pickles ...

Place the sliced onion in a small bowl. Toss with the salt and sugar. Let sit for about 15 minutes until wilted. Rinse very well to remove excess salt, gently squeeze to remove water and place in a ...

Aguachile is best immediately after it’s made, so don’t make more than you intend to serve and eat. Gabriela Cámara suggests enjoying it with tostadas or tortilla chips and beer, mezcal, tequila or ...

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, ...

These quick-pickled magenta onions have the perfect balance of sugar and tang. Food & Wine’s Star Chef Noah Bernamoff is the founder and co-owner of the Canadian-style Jewish deli Mile End ...