Bonescape [he/him]@hexbear.net to Chapotraphouse@hexbear.netEnglish · 17 days agoNew developments in white people culturehexbear.netimagemessage-square13fedilinkarrow-up1135
arrow-up1135imageNew developments in white people culturehexbear.netBonescape [he/him]@hexbear.net to Chapotraphouse@hexbear.netEnglish · 17 days agomessage-square13fedilink
minus-squareZoift [he/him]@hexbear.netlinkfedilinkEnglisharrow-up13·edit-216 days agoYou’d need something way more hypertonic than anything for good pickling. You’d probably need to at least double the osmolarity of monster to start getting a sugar-acid brine. Gotta reduce ur cans down.
minus-squareDamarcusart [he/him, comrade/them]@hexbear.netlinkfedilinkEnglisharrow-up6·16 days agoI don’t know anything about pickling except that brine is salty, so I’ll assume you’re correct.
minus-squareJohnny_Arson [she/her]@hexbear.netlinkfedilinkEnglisharrow-up11·16 days agoAlso brining anything with something high in sugar is going to make sweet pickles which are fucking disgusting
minus-squarexijinpingist [none/use name]@hexbear.netlinkfedilinkEnglisharrow-up9·16 days agoFucking European cornichons are the worst. Get that garbage off my fucking burger.
You’d need something way more hypertonic than anything for good pickling. You’d probably need to at least double the osmolarity of monster to start getting a sugar-acid brine. Gotta reduce ur cans down.
I don’t know anything about pickling except that brine is salty, so I’ll assume you’re correct.
Also brining anything with something high in sugar is going to make sweet pickles which are fucking disgusting
Fucking European cornichons are the worst. Get that garbage off my fucking burger.