@robocall to Lemmy Shitpost • 1 month agoturned them into their final form!imagemessage-square100arrow-up1847arrow-down114cross-posted to: [email protected]
arrow-up1833arrow-down1imageturned them into their final form!@robocall to Lemmy Shitpost • 1 month agomessage-square100cross-posted to: [email protected]
minus-square@FooBarringtonlink2•1 month agoI don’t think I’ve ever tried proper pickled onions. Do you have a favorite recipe? Would love to try them!
minus-square@FooBarringtonlink1•1 month agoSince I’ve never pickled anything, a reference to a good recipe would be great!
minus-square@[email protected]linkfedilink1•30 days agoYou can do it the same way you pickle cucumbers, just leave out the cucumbers (or use less of em).
minus-square@FierySpectrelink1•1 month agoNot quite pickled, but raw onions in vinegar with sumak are great (let em sit for like an hour)
minus-square@FooBarringtonlink1•1 month agoInteresting, I’ve never heard of Sumak! Seems I can get it as a ground spice. How much do I roughly put into how much vinegar? Just let it sit cold, or heat it up?
minus-square@transMexicanCRTcowfartlink2•1 month agoA very basic version taught by my grandma: Slice 1 large red onion in half moon shape Place in a glass container and add enough lime juice to cover it. If lime is unavailable, lemon or white wine vinegar also work. Add a pinch of salt and oregano. No heat is needed. Let it sit for at least an hour on room temperature or in the fridge if the weather is too hot.
minus-square@FooBarringtonlink2•1 month agoThank you very much, I’ll give that a try later this week! Sounds great!
Raw onions are criminally underrated
Pickled are even more!
I don’t think I’ve ever tried proper pickled onions. Do you have a favorite recipe? Would love to try them!
Since I’ve never pickled anything, a reference to a good recipe would be great!
You can do it the same way you pickle cucumbers, just leave out the cucumbers (or use less of em).
Not quite pickled, but raw onions in vinegar with sumak are great (let em sit for like an hour)
Interesting, I’ve never heard of Sumak!
Seems I can get it as a ground spice. How much do I roughly put into how much vinegar? Just let it sit cold, or heat it up?
A very basic version taught by my grandma:
Slice 1 large red onion in half moon shape
Place in a glass container and add enough lime juice to cover it. If lime is unavailable, lemon or white wine vinegar also work.
Add a pinch of salt and oregano.
No heat is needed. Let it sit for at least an hour on room temperature or in the fridge if the weather is too hot.
Thank you very much, I’ll give that a try later this week! Sounds great!