Did you all know these things can be pickled???

Comments

• LodeMike@lemmy.today ⁨4⁩ ⁨hours⁩ ago

  Yes

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• rob_t_firefly@lemmy.world ⁨18⁩ ⁨hours⁩ ago

  I don’t like pickled wooden boards.

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  • Red0ctober@lemmy.world ⁨11⁩ ⁨hours⁩ ago

    Why not? The brine softens the wood nicely, making it a chewy treat that is all fiber 🤣

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• Alsjemenou@lemy.nl ⁨13⁩ ⁨hours⁩ ago

  I’m not a big fan of pickled cutting boards or pickled linen, but to each their own i guess.

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• 9point6@lemmy.world ⁨1⁩ ⁨day⁩ ago

  I know you seem to be having a bit of a radish moment

  But lemme tell you, you can pretty much pickle anything edible that’s not been particularly processed

  If you’re just living a monopickle life with gherkins, you need to step out into the universe outside your door

  Any given person’s sandwich game is directly proportional to the selection of tang they have available to them

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  • marighost@piefed.social ⁨1⁩ ⁨day⁩ ago

    My favorite pickled thing is red onions. Hoo boy.

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    • 9point6@lemmy.world ⁨1⁩ ⁨day⁩ ago

      Pickled red onions are basically a cheat code

      Shove some cumin, sumac, chives, salt, pepper and lemon juice on some and an hour later you’re dealing with 24 carat amazingness

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• ZombiFrancis@sh.itjust.works ⁨1⁩ ⁨day⁩ ago

  Image

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  • cdf12345@lemmy.zip ⁨18⁩ ⁨hours⁩ ago

    Expected this, not disappointed

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• artwork@lemmy.world ⁨1⁩ ⁨day⁩ ago

  Did you know, sources to someone’s effort, work, and art should be referenced?: How to Pickle Radishes [2024-04-07]

  I am sorry, but you, of course, may marinate almost anything, and I have no idea how one may not consider it.
  Please consider travelling for more pages of the book of the ineffably magnificent infinite world out there…

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• Dojan@pawb.social ⁨12⁩ ⁨hours⁩ ago

  I put radishes in my paocai all the time.

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• daannii@lemmy.world ⁨21⁩ ⁨hours⁩ ago

  Radishes are highly underrated.

  Even just to slice up and snack on.

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• RBWells@lemmy.world ⁨1⁩ ⁨day⁩ ago

  Fermented pickled radish is glorious. Just a salt brine, and time. I put a tight lid and shake daily until they are done, a weight or airlock works too.

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• AWistfulNihilist@lemmy.world ⁨17⁩ ⁨hours⁩ ago

  I would love to do the super spicy small ones. I fell in love with pickled radish in Korea. It’s a side dish for every meal. For maekju (chicken and beer), it is THE side dish. They do the big ol daikons tho.

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