Do you P.O.?

[mik]

I just had a couple of pickled onions, as a kinda pickledy oniony between meals snack.

Suits you sir?

[Rich B]

Only monster munch for me.

[dinny_g]

Hell yeah.

The special edition Pickled Scrumion McCoy crisps released during Works Cup when it was here were the finest Crisp ever produced

[Barry]

Recently finished a jar of silverskin, bought another jar. I try to keep them in stock, nice on sarnies or sometimes to give a bland meal some zing.

[Carlos]

Prefer the bigger crunchy buggers, Garners in particular 8)

[Swervin_Mervin]

Not so much anymore. They're were just a gateway really to harder accompaniments. I've recently been found eating "Mr Kimchi" Kimchi straight from the jar. It's next level stuff.

I did recently pickle my own onions though Grew some spring onions and left them in the ground possibly too long. They were pink/purple ones and, after the Sweden trip I had a hankering for pickled sliced onions on my sandwiches, so that's exactly what I made. They were fantastisk

I've also started making my own pickled beetroot as we get a fair bit of beetroot with our veg box that we don't know what to always do with. This is also awesume.

[Mito Man]

I love pickles of all variety. I even drink the juice. Pickle juice - breakfast of champions.

[integrale_evo]

I like them.

Had my first ever pickled egg last week, having seen them on the counter in the chippy since I was a child I finally got round to actually adding one to the order. Enjoyed it

[Gavster]

Big time. All my life I've happily devoured entires jars of them. I always keep a large jar of pickled gherkins in the fridge, and the only reason I don't do the same for onions is because I still stand at the fridge and eat the whole jar in a peckish moment

[DeskJockey]

Pickled or fermented things are right. Always. They disappear very quickly in our house because unfortunately the kids love them too, meaning I only get to keep chilli things for myself.

[DaveE]

Anything to do with vinegar is repulsive to me

[Gavin]

I had some on a pizza in Perth the other weekend, never seen that before and it was jolly tasty.

[mik]

Thread update to advise that - over time - these have become my PO of choice. Yummy yummy yum. And as advised elsewhere on here (Gav?) filtering and retaining the vinegar for the odd time that you get a chippy works superbly.

Now - who wants a kiss?

[V8Granite]

If it needs pickling it shouldn’t be consumed.

Apart from those curried boiled egg things, I think technically that’s pickling ?

Dave!

[DeskJockey]

If it needs pickling it shouldn’t be consumed.

You are wrong, but that's your prerogative, and means more yummy pickled and fermented things for the rest of us.

[duncs500]

I think Dave!'s main criteria for edibility is "only if it bleeds", so I think we can assume his views are not quite the norm.

[Rich B]

i don’t like pickled onions, but i’m not going to declare anyone else wrong for enjoying them!

[V8Granite]

I think Dave!'s main criteria for edibility is "only if it bleeds", so I think we can assume his views are not quite the norm.

If it can’t walk up to you, is it even food ?

Dave!

[Beany]

I think Dave!'s main criteria for edibility is "only if it bleeds", so I think we can assume his views are not quite the norm.

If it can’t walk up to you, is it even food ?

Dave!

*makes note to avoid meets where Dave!!11! is present*

....no, wait, I'll jus use a wheelchair - problem solved!

[Nefarious]

Sliced red onion in 2% saline with a slug of the wash from a sauerkraut ferment and left for 3 weeks (ish) make a fantastic burger topping