I’ve pickled white pearl onions and even drained and re-brined the mediocre store-bought kind, but according to Dorman, you should always start with the raw alliums and go for red, if possible.

The pickled onions at most bars were pretty gross ... even if you only use one kind. Don’t have white wine to spare? You can use dry vermouth, dry sherry (Fino or Manzanilla) or dry marsala.

Spring onions, the sweet, perky white or red bulbs that get rounder ... addictive sandwich addition, pickled onions are not a new idea. Think of British pub fare, the ploughman's lunch, where ...

Add ramp vinegar, white soy sauce, and remaining 1 teaspoon salt; stir to combine. Cut pickled ramps in half lengthwise, and chop crosswise into about 1/4- to 1/2- inch pieces. Ladle soup evenly ...

Batali’s version was made with boquerones, those vinegar-pickled white anchovies that are Spanish rather than Italian. I have made my version with regular salt-cured anchovies and have used ...