this post was submitted on 19 Nov 2024
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Lemmy Shitpost

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[–] user224@lemmy.sdf.org 14 points 5 days ago (1 children)

Arise balkan gang!

Czechs and Slovaks too. Or at least the meat is the same shape. Usually served with potatoes, raw onion and mustard.

[–] FooBarrington@lemmy.world 15 points 5 days ago (1 children)

Raw onions are criminally underrated

[–] derpgon@programming.dev 5 points 5 days ago (1 children)
[–] FooBarrington@lemmy.world 2 points 5 days ago (3 children)

I don't think I've ever tried proper pickled onions. Do you have a favorite recipe? Would love to try them!

[–] beebarfbadger@lemmy.world 6 points 5 days ago (1 children)
[–] FooBarrington@lemmy.world 1 points 5 days ago

Since I've never pickled anything, a reference to a good recipe would be great!

[–] derpgon@programming.dev 1 points 4 days ago

You can do it the same way you pickle cucumbers, just leave out the cucumbers (or use less of em).

[–] FierySpectre@lemmy.world 1 points 5 days ago (1 children)

Not quite pickled, but raw onions in vinegar with sumak are great (let em sit for like an hour)

[–] FooBarrington@lemmy.world 1 points 5 days ago (1 children)

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?

[–] transMexicanCRTcowfart@lemmy.world 2 points 4 days ago (1 children)

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.

[–] FooBarrington@lemmy.world 2 points 4 days ago

Thank you very much, I'll give that a try later this week! Sounds great!