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Milk Street Pickled Red Onions $14.95

Pickles, a most ancient food.

Archeologists say that pickling is one of the oldest forms of food preservations, a technique with roots in ancient Mesopotamia that began around 2400 B.C. Cucumbers were the first vegetable known to be pickled, but onions eventually became popular pickled items. Sarah Harrison’s 1739 cookbook, “The House-Keeper’s Pocket-Book,” recommended flavoring them with white wine vinegar, cloves, mace and a little pepper.

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HOW TO USE

Elevate just about anything with these pickled red onions. Add to tacos, like our Carnitas with Pickled Red Onions (Fast & Slow) or our Dutch Oven Cochinita Pibil Tacos. Load up hot dogs, hamburgers and sausages, garnish fried foods, or add to sandwiches for extra tang and crunch. Throw into salads or serve with curries, barbecue and on charcuterie boards. Or, use the brine to enhance homemade salad dressing or marmalade.

Kitchen Notes

Refrigerate after opening.

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