Pickled Red Onions

We make pickled onions (pictured center) almost exclusively to serve with Chicken & Duck Liver Pâté with Pickled Beets & Mustard Greens on Brioche Toasts. I have a hard time imagining one without the other. These also go great with pork or duck rillettes or smoked fish, or piled in a skirt steak sandwich with a dollop of aioli, a sprinkle of freshly grated horseradish, and some arugula.