robocall@lemmy.world to Lemmy Shitpost@lemmy.world · 11 days agoturned them into their final form!lemmy.worldimagemessage-square100fedilinkarrow-up1848
arrow-up1848imageturned them into their final form!lemmy.worldrobocall@lemmy.world to Lemmy Shitpost@lemmy.world · 11 days agomessage-square100fedilink
minus-squareFooBarrington@lemmy.worldlinkfedilinkarrow-up2·11 days agoI don’t think I’ve ever tried proper pickled onions. Do you have a favorite recipe? Would love to try them!
minus-squareFooBarrington@lemmy.worldlinkfedilinkarrow-up1·11 days agoSince I’ve never pickled anything, a reference to a good recipe would be great!
minus-squarederpgon@programming.devlinkfedilinkarrow-up1·10 days agoYou can do it the same way you pickle cucumbers, just leave out the cucumbers (or use less of em).
minus-squareFierySpectre@lemmy.worldlinkfedilinkarrow-up1·11 days agoNot quite pickled, but raw onions in vinegar with sumak are great (let em sit for like an hour)
minus-squareFooBarrington@lemmy.worldlinkfedilinkarrow-up1·11 days 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-squaretransMexicanCRTcowfart@lemmy.worldlinkfedilinkarrow-up2·11 days 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-squareFooBarrington@lemmy.worldlinkfedilinkarrow-up2·11 days agoThank you very much, I’ll give that a try later this week! Sounds great!
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!