pit rosea
i’ve started pickling. although i must admit there is an extent to what i actually enjoy eating that is pickled, its pretty easy and cheap to do. i’ve started with a medium-sized batch of red onions which pretty much tastes good on anything savory and salty… maybe i’ll try and experiment with sweet, but we’ll see how that goes. the ones i’ve got now are sucking up some mustard seeds, coriander seeds, and peppercorns. i’ve also got some daikon and carrot pickling in some korean hot paste which i plan to use for bahn mi and bun… !! thats also an excuse to use the good ol’ bbq and pork.
I’ve been hearing all about these pickled red onions and I just had some in a salad at a wedding last weekend! They’re awesome! I don’t even like regular red onions.
really lovely vibrant colour! i didn’t know you were pickling now!