Why aren't you making your own pickled red union?https://youtu.be/ME128_qKFBs?t=195
I already do. I don't get how they sell jars of it for like 6 to 8 bucks when it's laughably simple to make.
>>22063633>for like 6 to 8 bucksWHAT?!?!?I pay €1.65 for pic rel (340g)
>>22063633People are afraid of preserving things themselves because not enough people bothered to pass down that knowledge. One generation was stoked to have everything done for them, and not it’s line people are convinced they’ll kill themselves if they can or preserve something. Obviously there are risks, and you might fuck up, but there are really obvious signs of the fuck up so that you don’t eat it and get sick. IdkHad a conversation like that with my roommate. I love me a pickled red onion
>>22063665people don't want to bother with having to boil jars
>>22063665>>22063669you dont have to preserve anything to make pickled onions.
>union
>>22063694Pickling IS preserving THOUGH.
>>22063707(You) know what i mean
>>22063694>>22063710you mean not for long enough for it to be dangerous?either way people don't know that so they don't bother because they can't be bothered to boil jars and shit
>>22063633>they sell jars of it for like 6 to 8 bucksIt's gotta be a massive jar right? Because it's literally vinegar, and chopped onions. Herbs if you're feeling fancy. Aint no way anyone is paying 6 bucks for a mason jar with onions
>>22063718you dont have to boil jars to pickle onions
>>22063725for unions not if you don't want to keep them for long. but for everything else you want to pickle and preserve, yes you do.
>>22063727I'm just saying you can make quick pickles out of anything without worrying about that, and use them over a week or so. so the ones who are deterred from sterilizing jars do have an avenue to make pickles, if they wanted to.
>>22063665No you can't make it safely it might have botulism if I do it without a pressure cooker or sterile equipment only big corpo had stop lying you can't make it cheap you'll die!
>>22063603I do.
>>22063603red beet eggs > pickled gay ass onions
>>22063603But I do
>>22063603I have no usage for them. Raw onions are superior in any way.
>>22063665Access to knowledge has made people stupid.
What pickling method keeps the best? I’ve made them before and they got soft and funky after a week in the fridge
>>22063603>pickled red unionHoly fuck I'm shitfaced and even this is embarrassingly funny to me
What do anons who make this on the regular do woth the leftover liquid in the jar?I usually use it to make salads so it goes into the dressing, but if I'm using it in sandwiches then a lot of it remains.Is there anyway to reuse it in the next batch? Alternative uses that aren't niche enough like my salad thingy?
>>22065626Reuse for the next batch or add liquid to cookings to enhance flavor
>>22065626might be able to reuse it in the next batch if you actually boil it first.but I don't think it would taste as good
>>22066367Ive tried reusing it, feels off. That's why I wanted to check>>22065960What kinda foods would you use it as a stock base for?
>>22063665Noone grows their own produce so they don’t feel the need to preserve anything.Why pickle onion when you can just go buy onions from the store any time?You could buy onions from the store specifically to pickle for the taste but at that point why not just buy a jar of pickled onion from the store?People who do grow their own produce tend to also be into canning and preserving stuff.
>>22063603Cause I prefer my onions raw or properly fried. None of that pickle shit, thanks.
>>22067088> why not just buy the pickled onionBecause an onion is 1 dollar and the jar of pickled onions is 6 with less than onion in the jar.
>>22064673It’s about trust though. It’s easy to trust a family member as they walk you through the process successfully. It’s harder to trust a stranger through a screen as you follow along with no confidence. Not to mention the prevalent fear mongering of our times also being easily accessible. I’m not saying it’s right, just what I’ve heard on the street
>>22063724They do
>>22067130have a jar of these in the fridge rn. they aren't even good. almost flavorless. considering throwing it out.
>>22067264It's ready to make at home! I add a lot of peppercorns because I like eating themhttps://www.budgetbytes.com/pickled-red-onions/
>>22067685Easy* to makeSorry, phone posting
>>22067128That's the dumbest post I've seen in years.
>>22067689Humans are dumb, haven’t you figured that out yet?
>>22067685yeah I'll have to do it when I'm off work. bet it tastes a lot better. I've never had home made ones.
>>22065626drink it as a hangover cure or throw it down the drain the total cost of a jar of pickle brine is probably like 10c or something
>>22069104The point isn't the cost. The point is not wasting. Did some basic googling instead of bumbling like an idiot, and one thing stood out in a major way. Using it as a brine for tenderizing meat. Goes well with my diet and uses it large enough quantities. Also, good for putting a few dashes in while boiling vegetables.Other uses are ofc using it making marinades for salads and putting a few dashes of it over eggs but those are more niche and use less from the jar>>22065960>>22066367Tagging you two as well
>>22063603Because I'm pickling eggs, USING red onion.
I actually prefer pickled sweet yellow onionsGo great on my tacos
>>22066722>What kinda foods would you use it as a stock base for?Whatever works with the savory saltiness. For example, I've used jalapeno pickle water as base for cheese sauce and it came out amazing. It also goes well with things where you'd usually use wine like bolognese, but white sauces are also enhanced.
>>22069297Or here's Polish pickle soup which greatly benefits from pickle water. The recipe I know also contains meat balls but that might have been a custom variant of the polish grandma I knew as a kid.
>>22069323I usually put a sliced up birds eye chilli dipped in plain vinegar for flavoring my plain soups. This seems rather interesting. Thank you. Adding it to the list>>22069297Never thought of adding it to either cheese/white sauces and the replacing wine thingy was never an issue since I'm a poorfag who prefers to drink his alcohol rather than cook with it
>>22063603Technically I did. I made some Brit style pickled onions and they turned out great, I got really damn good at peeling pearl onions because I did like 3lbs of them. 1 each of white, yellow & red. I also started up some jalapenos but they stopped bubbling and now they're just sitting in the brine, I think I might blend them and stick them in some chili. I haven't made pickled red onions in the style of your pic but I've been thinking about it, they go great with BBQ but for some reason they're relatively rare in Texas even though people all around us use them.
>>22069143thanks for tagging. those are good suggestions, will try them the next time I make pickled red unions
>>22069450Pickled pearl onions are a classic with some green chutney mixed in with curd when paired up with indian foodCuts right through the richness leaving you refreshed
>>22071286I love green chutney so fucking much guys
question here: instead of making my own brine, can i just throw red onions in a jar of pickle brine or banana pepper brine, after all the solid product has been consumed?
>>22072610I've done stuff like that before, it can be OK but usually results in a product that isn't as good as the original. Going the extra mile and boiling the brine might make it work better.
