▲ 834 ▼ turned them into their final form! (lemmy.world) submitted 2 years ago by robocall@lemmy.world to c/lemmyshitpost@lemmy.world 98 comments fedilink hide all child comments
[–] crony@lemmy.cronyakatsuki.xyz 100 points 2 years ago (1 child) Those are just čevapi. Arise balkan gang! permalink fedilink source hideshow 2 child comments replies: [–] user224@lemmy.sdf.org 15 points 2 years ago (1 child) Arise balkan gang! Czechs and Slovaks too. Or at least the meat is the same shape. Usually served with potatoes, raw onion and mustard. permalink fedilink source parent hideshow 2 child comments replies: [–] FooBarrington@lemmy.world 15 points 2 years ago (1 child) Raw onions are criminally underrated permalink fedilink source parent hideshow 2 child comments replies: [–] derpgon@programming.dev 5 points 2 years ago (1 child) Pickled are even more! permalink fedilink source parent hideshow 2 child comments replies: [–] FooBarrington@lemmy.world 2 points 2 years 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! permalink fedilink source parent hideshow 6 child comments replies: [–] beebarfbadger@lemmy.world 6 points 2 years ago (1 child) Take onions. Pickle them. permalink fedilink source parent hideshow 2 child comments replies: [–] FooBarrington@lemmy.world 1 point 2 years ago Since I've never pickled anything, a reference to a good recipe would be great! permalink fedilink source parent [–] derpgon@programming.dev 1 point 2 years ago You can do it the same way you pickle cucumbers, just leave out the cucumbers (or use less of em). permalink fedilink source parent [–] FierySpectre@lemmy.world 1 point 2 years ago (1 child) Not quite pickled, but raw onions in vinegar with sumak are great (let em sit for like an hour) permalink fedilink source parent hideshow 2 child comments replies: [–] FooBarrington@lemmy.world 1 point 2 years ago (1 child) 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? permalink fedilink source parent hideshow 2 child comments replies: [–] transMexicanCRTcowfart@lemmy.world 2 points 2 years ago (1 child) 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. permalink fedilink source parent hideshow 2 child comments replies: [–] FooBarrington@lemmy.world 2 points 2 years ago Thank you very much, I'll give that a try later this week! Sounds great! permalink fedilink source parent
[–] user224@lemmy.sdf.org 15 points 2 years ago (1 child) Arise balkan gang! Czechs and Slovaks too. Or at least the meat is the same shape. Usually served with potatoes, raw onion and mustard. permalink fedilink source parent hideshow 2 child comments replies: [–] FooBarrington@lemmy.world 15 points 2 years ago (1 child) Raw onions are criminally underrated permalink fedilink source parent hideshow 2 child comments replies: [–] derpgon@programming.dev 5 points 2 years ago (1 child) Pickled are even more! permalink fedilink source parent hideshow 2 child comments replies: [–] FooBarrington@lemmy.world 2 points 2 years 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! permalink fedilink source parent hideshow 6 child comments replies: [–] beebarfbadger@lemmy.world 6 points 2 years ago (1 child) Take onions. Pickle them. permalink fedilink source parent hideshow 2 child comments replies: [–] FooBarrington@lemmy.world 1 point 2 years ago Since I've never pickled anything, a reference to a good recipe would be great! permalink fedilink source parent [–] derpgon@programming.dev 1 point 2 years ago You can do it the same way you pickle cucumbers, just leave out the cucumbers (or use less of em). permalink fedilink source parent [–] FierySpectre@lemmy.world 1 point 2 years ago (1 child) Not quite pickled, but raw onions in vinegar with sumak are great (let em sit for like an hour) permalink fedilink source parent hideshow 2 child comments replies: [–] FooBarrington@lemmy.world 1 point 2 years ago (1 child) 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? permalink fedilink source parent hideshow 2 child comments replies: [–] transMexicanCRTcowfart@lemmy.world 2 points 2 years ago (1 child) 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. permalink fedilink source parent hideshow 2 child comments replies: [–] FooBarrington@lemmy.world 2 points 2 years ago Thank you very much, I'll give that a try later this week! Sounds great! permalink fedilink source parent
[–] FooBarrington@lemmy.world 15 points 2 years ago (1 child) Raw onions are criminally underrated permalink fedilink source parent hideshow 2 child comments replies: [–] derpgon@programming.dev 5 points 2 years ago (1 child) Pickled are even more! permalink fedilink source parent hideshow 2 child comments replies: [–] FooBarrington@lemmy.world 2 points 2 years 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! permalink fedilink source parent hideshow 6 child comments replies: [–] beebarfbadger@lemmy.world 6 points 2 years ago (1 child) Take onions. Pickle them. permalink fedilink source parent hideshow 2 child comments replies: [–] FooBarrington@lemmy.world 1 point 2 years ago Since I've never pickled anything, a reference to a good recipe would be great! permalink fedilink source parent [–] derpgon@programming.dev 1 point 2 years ago You can do it the same way you pickle cucumbers, just leave out the cucumbers (or use less of em). permalink fedilink source parent [–] FierySpectre@lemmy.world 1 point 2 years ago (1 child) Not quite pickled, but raw onions in vinegar with sumak are great (let em sit for like an hour) permalink fedilink source parent hideshow 2 child comments replies: [–] FooBarrington@lemmy.world 1 point 2 years ago (1 child) 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? permalink fedilink source parent hideshow 2 child comments replies: [–] transMexicanCRTcowfart@lemmy.world 2 points 2 years ago (1 child) 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. permalink fedilink source parent hideshow 2 child comments replies: [–] FooBarrington@lemmy.world 2 points 2 years ago Thank you very much, I'll give that a try later this week! Sounds great! permalink fedilink source parent
[–] derpgon@programming.dev 5 points 2 years ago (1 child) Pickled are even more! permalink fedilink source parent hideshow 2 child comments replies: [–] FooBarrington@lemmy.world 2 points 2 years 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! permalink fedilink source parent hideshow 6 child comments replies: [–] beebarfbadger@lemmy.world 6 points 2 years ago (1 child) Take onions. Pickle them. permalink fedilink source parent hideshow 2 child comments replies: [–] FooBarrington@lemmy.world 1 point 2 years ago Since I've never pickled anything, a reference to a good recipe would be great! permalink fedilink source parent [–] derpgon@programming.dev 1 point 2 years ago You can do it the same way you pickle cucumbers, just leave out the cucumbers (or use less of em). permalink fedilink source parent [–] FierySpectre@lemmy.world 1 point 2 years ago (1 child) Not quite pickled, but raw onions in vinegar with sumak are great (let em sit for like an hour) permalink fedilink source parent hideshow 2 child comments replies: [–] FooBarrington@lemmy.world 1 point 2 years ago (1 child) 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? permalink fedilink source parent hideshow 2 child comments replies: [–] transMexicanCRTcowfart@lemmy.world 2 points 2 years ago (1 child) 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. permalink fedilink source parent hideshow 2 child comments replies: [–] FooBarrington@lemmy.world 2 points 2 years ago Thank you very much, I'll give that a try later this week! Sounds great! permalink fedilink source parent
[–] FooBarrington@lemmy.world 2 points 2 years 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! permalink fedilink source parent hideshow 6 child comments replies: [–] beebarfbadger@lemmy.world 6 points 2 years ago (1 child) Take onions. Pickle them. permalink fedilink source parent hideshow 2 child comments replies: [–] FooBarrington@lemmy.world 1 point 2 years ago Since I've never pickled anything, a reference to a good recipe would be great! permalink fedilink source parent [–] derpgon@programming.dev 1 point 2 years ago You can do it the same way you pickle cucumbers, just leave out the cucumbers (or use less of em). permalink fedilink source parent [–] FierySpectre@lemmy.world 1 point 2 years ago (1 child) Not quite pickled, but raw onions in vinegar with sumak are great (let em sit for like an hour) permalink fedilink source parent hideshow 2 child comments replies: [–] FooBarrington@lemmy.world 1 point 2 years ago (1 child) 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? permalink fedilink source parent hideshow 2 child comments replies: [–] transMexicanCRTcowfart@lemmy.world 2 points 2 years ago (1 child) 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. permalink fedilink source parent hideshow 2 child comments replies: [–] FooBarrington@lemmy.world 2 points 2 years ago Thank you very much, I'll give that a try later this week! Sounds great! permalink fedilink source parent
[–] beebarfbadger@lemmy.world 6 points 2 years ago (1 child) Take onions. Pickle them. permalink fedilink source parent hideshow 2 child comments replies: [–] FooBarrington@lemmy.world 1 point 2 years ago Since I've never pickled anything, a reference to a good recipe would be great! permalink fedilink source parent
[–] FooBarrington@lemmy.world 1 point 2 years ago Since I've never pickled anything, a reference to a good recipe would be great! permalink fedilink source parent
[–] derpgon@programming.dev 1 point 2 years ago You can do it the same way you pickle cucumbers, just leave out the cucumbers (or use less of em). permalink fedilink source parent
[–] FierySpectre@lemmy.world 1 point 2 years ago (1 child) Not quite pickled, but raw onions in vinegar with sumak are great (let em sit for like an hour) permalink fedilink source parent hideshow 2 child comments replies: [–] FooBarrington@lemmy.world 1 point 2 years ago (1 child) 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? permalink fedilink source parent hideshow 2 child comments replies: [–] transMexicanCRTcowfart@lemmy.world 2 points 2 years ago (1 child) 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. permalink fedilink source parent hideshow 2 child comments replies: [–] FooBarrington@lemmy.world 2 points 2 years ago Thank you very much, I'll give that a try later this week! Sounds great! permalink fedilink source parent
[–] FooBarrington@lemmy.world 1 point 2 years ago (1 child) 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? permalink fedilink source parent hideshow 2 child comments replies: [–] transMexicanCRTcowfart@lemmy.world 2 points 2 years ago (1 child) 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. permalink fedilink source parent hideshow 2 child comments replies: [–] FooBarrington@lemmy.world 2 points 2 years ago Thank you very much, I'll give that a try later this week! Sounds great! permalink fedilink source parent
[–] transMexicanCRTcowfart@lemmy.world 2 points 2 years ago (1 child) 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. permalink fedilink source parent hideshow 2 child comments replies: [–] FooBarrington@lemmy.world 2 points 2 years ago Thank you very much, I'll give that a try later this week! Sounds great! permalink fedilink source parent
[–] FooBarrington@lemmy.world 2 points 2 years ago Thank you very much, I'll give that a try later this week! Sounds great! permalink fedilink source parent
