Five rules for pink pickled onions
Our pink onions are the best-selling thing in the pickle range, and people keep asking how to use them. Here you go.
- Tacos. Obviously.
- Cheese on toast. Add them after the grill, not before.
- Burgers. Under the bun, so they don't slide out.
- Salad. Chop them fine and use the brine as the dressing.
- Straight from the jar. Fine. We won't tell anyone.
Keep the jar in the fridge after opening and the onions stay crisp for about four weeks, though in practice they never last that long. Find them in Pickles & Ferments.