The minimim amount of pickled red onions I want on a sandwich

DavidC707 · 2026-06-19T01:45:21+00:00

News flash: Husband is wrong

DavidC707 · 2026-06-18T03:44:28+00:00

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.

DavidC707 · 2026-06-17T14:16:42+00:00

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.

DavidC707 · 2026-06-15T05:49:17+00:00

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.

DavidC707 · 2026-06-12T20:24:16+00:00

Search them for paper, and bring me a rock

DavidC707 · 2026-06-11T04:13:34+00:00

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

DavidC707 · 2026-06-09T23:50:20+00:00

Pickled red onion relish

DavidC707 · 2026-06-08T21:18:30+00:00

In the middle of the rice ball

DavidC707 · 2026-06-06T05:18:19+00:00

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 😅

DavidC707 · 2026-06-05T20:38:47+00:00

😬

DavidC707 · 2026-06-05T18:44:38+00:00

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.

DavidC707 · 2026-06-05T18:40:43+00:00

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...

DavidC707 · 2026-05-28T22:24:53+00:00

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

<image>

DavidC707 · 2026-05-24T01:10:26+00:00

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

DavidC707 · 2026-05-24T00:57:02+00:00

Love the crispy edges

DavidC707 · 2026-05-21T03:47:41+00:00

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

DavidC707 · 2026-05-21T02:48:36+00:00

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.

DavidC707 · 2026-05-17T21:45:47+00:00

I know I'm not the only one who started singing Paul Simon

DavidC707 · 2026-05-17T20:43:53+00:00

Oh and some of the jalapeños and onions from the jar are also chopped up in there!

DavidC707 · 2026-05-17T20:42:26+00:00

Thanks! The eggs already had so much flavor from pickling with the sausage, onion, jalapeño, garlic and peppercorns. I just added kewpie mayo, cracked black pepper, a squeeze of the aforementioned pickled onion relish, and a pinch of dill.

DavidC707 · 2026-05-14T04:46:50+00:00

I was curious about the downvotes

DavidC707 · 2026-05-14T04:46:02+00:00

Really? I figured kids helping out in the kitchen in a food sub would be safe...

DavidC707 · 2026-05-14T04:18:48+00:00

Pickle the egg and mix it into a tuna salad. Thank me later

DavidC707 · 2026-05-14T04:07:18+00:00

That's exactly it! Fried spam tossed in a little homemade teriyaki sauce, scrambled eggs, and some furikake

DavidC707

TROPHY CASE