Welcome to c/food!
The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
keep some in a glass or vase in yr kitchen and just keep waterin. chop some up and fry em in neutral oil, provides a crispy topping and leaves you with some very useful oil (for salad dressing, sauces, etc). or just munch on em. or just look at them if you like
I love onions so much it's hard to pick a favorite. It's probably green onions for me but I also like other onions. Green onions are the most versatile but there's nothing like some pickled red onions. Every time I finish a jar of pickles I'll chop up a red onion and throw it into the vinegar and let it soak for a few weeks.
You don't keep all the leftover pickle juice to drink later?
sometimes I cook with it, sometimes I drink it, sometimes I add more veggies to it. depends on the mood