Ilene Rosen

There’s hardly a salad, sandwich, plate of eggs, cheese and charcuterie board, or platter of meat that wouldn’t be happier joined by a heap of pickled red onions.

Bright, refreshing, sweet, and tangy, these cucumbers work just as well next to (or inside) a hearty winter sandwich as they do at a summer barbecue. Any leftover cucumbers will keep well for a few days in the refrigerator, but they will continue to give off liquid; just drain it off and add another squeeze of fresh lime juice before serving.

My favorite members of the onion family get together here, all at their spring best. Long stalks of green garlic are one of the earliest arrivals at the farmers’ market. Chop the bulbs and the peeled, tender parts of the stalk for a very fresh-tasting burst of garlic flavor.