Until I wrote the The Complete Guide to Pickling, I rarely pickled onions on their own. I dropped slices into other pickle jars, from refrigerator zucchini to canned bread-and-butter cucumbers to fermented kimchi. They weren’t just garnish and always ended up on sandwiches or in breakfast potatoes. But I rarely devoted pantry or fridge space to jars of pickled onions.

Once I started creating just such onion-focused recipes for the cookbook, I couldn’t stop. There were so many fun variations, flavors, and uses. Now I’m simply making the book’s recipes for my own enjoyment, and if you open my fridge today—you’ll find plenty of onion pickles.
Read more about preserving onions and learn to make Apple-Sweetened Yellow Onions