gettin baked with gin-san on a tuesday night

"gin-san - shitpost specialist" (gin-san-)
02/18/2020 at 22:40 • Filed to: GETTING BAKED

Well, it’s not baked like my previous posts... it’s pickled tonight.

One red onion. Vinegar, sugar, salt, peppercorns, fennel seed, pepper flakes...

I’ve never pickled anything before. It may also look like more than in actually is, but they’re not large jars, they’re four 250mL jars.

I feel like I over/under used some ingredients in the brine but whatever. They’re cooling now so I won’t even be able to eat them until tomorrow.

Also this whole fucking place reeks of vinegar this better be worth it

BeaterGT > gin-san - shitpost specialist
02/18/2020 at 22:55

Get baked in the meantime

I don’t have any dough that’s risen already.

Also it’s legal in Canada so it’s all good my friend.

Steve in Manhattan > gin-san - shitpost specialist
02/18/2020 at 23:06

Pickling forgives many sins ...

phenotyp > gin-san - shitpost specialist
02/18/2020 at 23:20

I love pickling stuff. Cucumbers, jalapenos, red onions, whatever.

I always seem to not nave enough stuff to pickle.

Have you got a solid number on that? It could mean the difference between pickling for a week and eternity.

Do you have a standard brine that you use or do you freestyle it?

phenotyp > gin-san - shitpost specialist
02/18/2020 at 23:40

Beside the requisite salt and sugar, I add black peppercorns, and depending on what’s being pickled, some fresh rosemary.

And a ton of garlic. Like all that you have.

phenotyp > gin-san - shitpost specialist
02/18/2020 at 23:49

Also: cauliflower. Cauliflower pickled with red onion is pretty damn good, if I’m allowed to say so.

I didn’t add any garlic to the onions - didn’t feel like it was necessary because onions. However, I definitely want it for cucumbers or celery.

phenotyp > gin-san - shitpost specialist
02/18/2020 at 23:58

Yep. add as much garlic as you can.

Manny05x > gin-san - shitpost specialist
02/19/2020 at 04:55

I love to have pickled onions around.

I started making them a bit too late last night, I only managed to cool them down and put them in the fridge before going to bed.

Gonna give them a try tonight - I have some sliced pork belly that I want to make Korean style and this’ll make a nice accompaniment.

Manny05x > gin-san - shitpost specialist
02/19/2020 at 19:08

I love them! when i want to make a quick taco i just grill some meat and pickled onions.