Made by soaking red onions in simple vinegar solution, this condiment enhances braises, soups, stews, and salads, elevating one-tone dishes with vibrant colors.
According to culinary scientist Jessica Gavin, the anthocyanins in the red onions react with the acid in the hot pickling liquid to turn the onions a radiant pink. The low pH of the pickling liquid also helps preserve the onions' crunch.
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