319 pickled onion recipes

Slow cooker pulled pork barbecue made with a 4-pound pork shoulder cooked overnight until fall-apart tender, then shredded in tangy barbecue sauce. Pile it on buns with dill pickles for Southern-style sandwiches.

Pickled tuna salad with sour cream, red wine vinegar, pickling spices, lemon slices, and thinly sliced onions. A tangy, creamy chilled tuna appetizer or salad.

Kentucky baked beans with pork and beans, ketchup, brown sugar, molasses, mustard, and sweet gherkin juice, topped with a crisscross of thick-cut bacon. A sweet, tangy, smoky Southern side dish.

Bread-and-butter pickled zucchini turns a garden glut into 36 sweet-tart jars. Mustard seed, celery seed, and turmeric build the classic bread-and-butter spice profile around sliced zucchini and onion.

A creamy red potato salad with sweet pickle crunch, chopped egg, celery, and a tangy mustard-mayo dressing. Skin-on red potatoes hold their shape. A make-ahead picnic and barbecue classic.

Bread and butter green tomato relish, a sweet-tangy way to use up end-of-season green tomatoes. Crisp cabbage, onions, and peppers in a turmeric-gold mustard brine, water-bath canned for the pantry.

Authentic German potato salad with diced apple, hard-boiled eggs, spicy mustard, and pickle juice in a creamy dressing. Best when chilled overnight for fully developed flavors.

Green chili pickle relish blends smoky grilled poblanos with crunchy dill pickles, red onion, fresh lime, and cilantro. A no-cook condiment that wakes up burgers, hot dogs, fish tacos, and grilled chicken.

Filibuster sandwiches stacked with salami, bologna, Swiss, coleslaw, pickles, and horseradish on onion rolls. A deli-style piled-high sandwich with zippy horseradish and crunchy slaw.

Frijoles borrachos (drunken beans) simmered with bacon, jalapenos, Mexican oregano, and a bottle of dark Mexican beer. The Norteno classic, soupy and salty, served alongside grilled meats.

Dill pickle soup, a creamy, tangy Polish-style favorite made with shredded dill pickles in a roux-thickened broth balanced with a touch of sugar and vinegar. Comforting and surprisingly craveable, topped with croutons.

Million Dollar Pickles: classic sweet bread-and-butter style pickles with cucumbers, onion, and bell peppers in a turmeric-mustard-celery seed brine. Shelf-stable home canning recipe.

Cod fillet sliced and layered with napa cabbage, topped with ginger and sesame oil, steamed and served with a tangy sweet-and-sour dill pickle sauce. A unique Chinese-inspired fish dish with a surprising twist.

Classic French country pate with ground pork and veal marinated overnight in white wine and brandy, lined with fatback, and baked in a water bath until firm. A make-ahead appetizer.

A massive 9-inch burger patty broiled and served on a hollowed-out sourdough bread round with lettuce, tomato, and pickles. A party-sized burger that feeds 6 to 8 when sliced into wedges.

Madison Avenue potato salad: cooked potatoes marinated in vinaigrette, then tossed with ripe olives, hard-cooked eggs, dill pickles, pimientos, and a mustard-spiked mayo. A dressed-up deli-counter classic.