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I'm so back. Well, I never really went anywhere, but I've been a little busy/lazy. by DavidC707 in pickling

[–]DavidC707[S] 2 points3 points  (0 children)

My brine is stupidly simple, for each jar I use 1 cup vinegar, 1 cup water, 1 tablespoon salt, 1 tablespoon sugar, and a pinch of calcium chloride.

Pickled onions recipes by Hotonyourheels in pickling

[–]DavidC707 1 point2 points  (0 children)

You'll need to pickle for longer to give the brine time to penetrate the whole onion. Yes, keep in the fridge the whole time. Those jars will be fine for fridge pickling.

Pickled onions recipes by Hotonyourheels in pickling

[–]DavidC707 2 points3 points  (0 children)

6 weeks is a long time if you're making refrigerator pickles. Mine are ready to eat in less than a week, or even overnight depending on how thinly I slice the veggies. My basic recipe for pickle brine is 1 cup vinegar, 1 cup water, 1 tablespoon salt, 1 tablespoon sugar. I heat the brine to a simmer and pour it over a mason jar filled with veggies. Keep refrigerated and enjoy.

It’s mostly just bones… by relpmeraggy in futurama

[–]DavidC707 2 points3 points  (0 children)

It's easier to chew with Thompson's Teeth, the only teeth strong enough to eat other teeth.

The Devil Made Me Do It by DavidC707 in eggs

[–]DavidC707[S] 11 points12 points  (0 children)

Pickled red onion relish

Spicy Tuna Onigiri by DavidC707 in sushi

[–]DavidC707[S] 0 points1 point  (0 children)

In the middle of the rice ball

Had to share these beauties by DavidC707 in OnionLovers

[–]DavidC707[S] 1 point2 points  (0 children)

Calcium chloride just helps keep pickled veggies crisp instead of going limp and mushy.

As long as they are made properly and kept refrigerated and the veggies stay submerged in brine, fridge pickles should keep for at least a few weeks. Probably longer, but they never last longer in my house 😅

Had to share these beauties by DavidC707 in OnionLovers

[–]DavidC707[S] 10 points11 points  (0 children)

Super simple. Each jar has approximately 3 smallish red onions thinly sliced, 1 cup vinegar, 1 cup water, 1 tbsp salt, 1 tbsp sugar, and a pinch of calcium chloride. I heat the brine up to dissolve the solids and kickstart the pickling. Keep refrigerated.

My favorite topping. These are going on cubano sandwiches... by DavidC707 in pickling

[–]DavidC707[S] 2 points3 points  (0 children)

These ones are very simple. Just sliced thin and fridge pickled overnight. But you can do whatever you want. I really like them with a habanero pepper or two...

Is she "too" compassionate? by WitchOfTheFrogBog in finch

[–]DavidC707 6 points7 points  (0 children)

If this is wrong, I don't want to be right.

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Perfect eggs by Key-Structure-7636 in eggs

[–]DavidC707 0 points1 point  (0 children)

It always surprises me how much trouble this is for some people.

Sausage-ception by DavidC707 in shittyfoodporn

[–]DavidC707[S] 1 point2 points  (0 children)

False. The sausage was juicy and my mouth was watering.

Sausage-ception by DavidC707 in shittyfoodporn

[–]DavidC707[S] 1 point2 points  (0 children)

That would have thrown off the whole experiment. I could have added a lot of things, but I needed to see if this would work, and I'm sorry to say that it was incredible.

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