WatermelonPaloma@lemmy.world to Cooking @lemmy.worldEnglish · 2 months agoCan't stop picklinglemmy.worldimagemessage-square81linkfedilinkarrow-up1298arrow-down12file-text
arrow-up1296arrow-down1imageCan't stop picklinglemmy.worldWatermelonPaloma@lemmy.world to Cooking @lemmy.worldEnglish · 2 months agomessage-square81linkfedilinkfile-text
I started making my own pickles last year and I’ve been hooked ever since…I’m hoping these will last at least a week or two😄
minus-squareMuffi@programming.devlinkfedilinkarrow-up17·2 months agoDo red onions too! Works with so many foods. Tacos? Slap some picked onions on and make it an 11/10.
minus-squareburble@lemmy.dbzer0.comlinkfedilinkarrow-up8·2 months ago100%, I almost always have some quick pickled red onions in the fridge. What’s your recipe? Mine is usually pretty basic, just eyeballed water and white vinegar, some salt, some lime juice, and sometimes a pinch of sugar or a clove of garlic.
minus-squareWatermelonPaloma@lemmy.worldOPlinkfedilinkarrow-up7·2 months agoPickled red onions are great! Always with nachos or tacos, for sure! The color is so great too, really makes the food pop
minus-squareTIEPilot@lemmy.worldBannedBanned from communitylinkfedilinkarrow-up2·2 months agoOh and think about a dash of hot peppers. Dealers choice obviously I like serrano and jalapenos, yeah kinda wimp on that heat. If I’m going Asian cooking it birdseye (I grow them), but they blow out the “o” ring.
Do red onions too! Works with so many foods. Tacos? Slap some picked onions on and make it an 11/10.
100%, I almost always have some quick pickled red onions in the fridge.
What’s your recipe? Mine is usually pretty basic, just eyeballed water and white vinegar, some salt, some lime juice, and sometimes a pinch of sugar or a clove of garlic.
Pickled red onions are great! Always with nachos or tacos, for sure! The color is so great too, really makes the food pop
Oh and think about a dash of hot peppers. Dealers choice obviously I like serrano and jalapenos, yeah kinda wimp on that heat.
If I’m going Asian cooking it birdseye (I grow them), but they blow out the “o” ring.