you ever try pickled onions? >slice onion into whatever shape is desired. >add enough vinegar to submerge to bowl

you ever try pickled onions?
>slice onion into whatever shape is desired
>add enough vinegar to submerge to bowl
>add sugar+salt+literally whatever you'd like
>wait 1 day
>gets better over time
>stays good for 2-3 weeks in fridge
>goes with everything except desserts
why haven't you taken the pickled pill?
post recipes/combinations
me personally it's salt+sugar+whole peppercorns

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  1. 2 months ago
    Anonymous

    I eat pickled eggs and onions. I make them myself at home with my All American pressure cooker. I am slowly filling a storage container with home canned food.

    • 2 months ago
      Anonymous

      incredibly based, how do you go about long term canning, it's something I've wanted to start doing

      • 2 months ago
        Anonymous

        1 put food in jar
        2 put jar in canner
        3 boil 20 minutes @10lbs pressure

  2. 2 months ago
    Anonymous

    I've known about pickled onions my whole life and never tried them until I was in my 20s.

    • 2 months ago
      Anonymous

      have you tried whole roasted onion? you might lose your mind

  3. 2 months ago
    Anonymous

    I love eating onions but they make me fart bigtime so i had to quit eating them.

  4. 2 months ago
    Anonymous

    i have been making red pickled onions for a decade now. love em. even got some cooking bros addicted to them.

    • 2 months ago
      Anonymous

      you got a recipe?

      • 2 months ago
        Anonymous

        it's based off an old one i snatched online.
        drop a bunch whole peppercorns into one cup vinegar, or more depending on how big your mason jar is.
        1 cup distilled white vinegar, one teaspoon salt, one tablespoon sugar, put in whole peppercorns and heat up to a boil. i also put a couple garlic cloves (slightly crushed) in the mason jar.

        Enjoy your psyop. I have a feeling they be putting additives in the grain supply. Good thing Heineken is proudly brewed in Mexico.

        >Enjoy your psyop
        isn't this post technically a psyop of your own via shitposting?

        • 2 months ago
          Anonymous

          Correct. Not OP. I just post shit and leave.

    • 2 months ago
      Anonymous

      Enjoy your psyop. I have a feeling they be putting additives in the grain supply. Good thing Heineken is proudly brewed in Mexico.

  5. 2 months ago
    Anonymous

    pickling kills all the good bacteria tho. ur eating sterilized nothingness
    ferment dat b***h

    • 2 months ago
      Anonymous

      What about a quick pickle? toss onion in a little vinegar then eat?

      • 2 months ago
        Anonymous

        but then it's not sour enough. just tastes like fresh veggies in a vinegar bath. good for a salad but not for based pickle enjoyers. either ferment for two to three weeks or keep in full vinegar for at least three days. none of this 1 part vinegar 3 parts water homosexual bullshit that was suggested earlier in this thread.

        • 2 months ago
          Anonymous

          its sour enough for me. so the bacteria remains?

          • 2 months ago
            Anonymous

            what bacteria? vinegar will kill all the bacteria

    • 2 months ago
      Anonymous

      What was he talking about then? What "good bacteria"?

      what bacteria? vinegar will kill all the bacteria

      • 2 months ago
        Anonymous

        pickling is with vinegar. always refrigerated.

        fermenting is with salt and produces lactobacillus bacteria, the good bacteria that supports gut healtg. no refrigeration until the desired sourness is reached.

        • 2 months ago
          Anonymous

          >always refrigerated.
          wrong

      • 2 months ago
        Anonymous

        Pickling is with vinegar, salt, and whatever other spices you'd like. It usually involves canning the product as well. The vacuum allows the brine to really soak into the vegetable. Refrigeration is necessary if the product is unsealed, as they will spoil.

        Fermenting is different. Usually no spices are involved, and yeast is often added. The product is canned or otherwise sealed to prevent any contamination.
        Most fermented products act as probiotics, helping regulate your microbiome. They also require refrigeration once unsealed.

        • 2 months ago
          Anonymous

          oh so anon was just moronic good to know

  6. 2 months ago
    Anonymous

    >2-3 weeks
    lol. lmao even

    • 2 months ago
      Anonymous

      im not gonna lie ive eaten pickled onions multiple months in the fridge multiple times and ive suffered no ill effects

  7. 2 months ago
    Anonymous

    >2-3 weeks
    what happens after that?

    • 2 months ago
      Anonymous

      could produce mustard gas

      it's based off an old one i snatched online.
      drop a bunch whole peppercorns into one cup vinegar, or more depending on how big your mason jar is.
      1 cup distilled white vinegar, one teaspoon salt, one tablespoon sugar, put in whole peppercorns and heat up to a boil. i also put a couple garlic cloves (slightly crushed) in the mason jar.
      [...]
      >Enjoy your psyop
      isn't this post technically a psyop of your own via shitposting?

      thank you anon

  8. 2 months ago
    Anonymous

    The torta place nearby pickles their onions with lemon or lime juice, so I started to do the same.

    • 2 months ago
      Anonymous

      thanks for the tip that could definitely be huge pickling tech

  9. 2 months ago
    Anonymous

    I only tried Turkish onion salad that is basically salted (and maybe sugared) onions that got soft and released water with vinegar and parsley and sumac. Not a fan as i prefer raw onions but my gf loves it.

  10. 2 months ago
    Anonymous

    Tried growing white onions but they never got bigger than large marble sized. Washed, peeled and threw in a jar with 100% white vinegar. Wait a few weeks/months, forgot they were there, get hungry one day and put one on a cracker with a piece of cheese
    >forgive me padre for I have sinned
    so damn good.

    Would not recommend adding salt, tried making gherkins/pickles with vinegar and salt and they came out tasting like vomit.

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