OV9

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

Suits you sir?

Only monster munch for me.

Hell yeah.

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

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.

Prefer the bigger crunchy buggers, Garners in particular 8)

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.

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

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

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

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.

Anything to do with vinegar is repulsive to me

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

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?

If it needs pickling it shouldn’t be consumed.

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

Dave!

V8Granite wrote: Tue Aug 19, 2025 11:28 am 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.

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.

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

duncs500 wrote: Tue Aug 19, 2025 12:28 pm 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!

V8Granite wrote: Tue Aug 19, 2025 2:23 pm

duncs500 wrote: Tue Aug 19, 2025 12:28 pm 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!

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