robocall@lemmy.world to Lemmy Shitpost@lemmy.world · 6 months agoturned them into their final form!lemmy.worldimagemessage-square99fedilinkarrow-up1848arrow-down114
arrow-up1834arrow-down1imageturned them into their final form!lemmy.worldrobocall@lemmy.world to Lemmy Shitpost@lemmy.world · 6 months agomessage-square99fedilink
minus-squareu/lukmly013 💾 (lemmy.sdf.org)@lemmy.sdf.orglinkfedilinkEnglisharrow-up15·6 months ago Arise balkan gang! Czechs and Slovaks too. Or at least the meat is the same shape. Usually served with potatoes, raw onion and mustard.
minus-squareFooBarrington@lemmy.worldlinkfedilinkarrow-up18arrow-down3·6 months agoRaw onions are criminally underrated
minus-squareFooBarrington@lemmy.worldlinkfedilinkarrow-up2·6 months 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-up1·6 months agoSince I’ve never pickled anything, a reference to a good recipe would be great!
minus-squarederpgon@programming.devlinkfedilinkarrow-up1·6 months agoYou can do it the same way you pickle cucumbers, just leave out the cucumbers (or use less of em).
minus-squareFierySpectre@lemmy.worldlinkfedilinkarrow-up1·6 months agoNot quite pickled, but raw onions in vinegar with sumak are great (let em sit for like an hour)
minus-squareFooBarrington@lemmy.worldlinkfedilinkarrow-up1·6 months 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-up2·6 months 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-up2·6 months agoThank you very much, I’ll give that a try later this week! Sounds great!
Czechs and Slovaks too. Or at least the meat is the same shape. Usually served with potatoes, raw onion and mustard.
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!