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Try pickled herring with some quick-pickled English cucumber slices. That fresh tangy crunch goes great with the herring. I like to keep a jar of pickled herring in the fridge for snacking emergencies.
BTW - those onions in with the pickled herring are quite tasty too.
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Originally Posted by Dirt Grinder
Try pickled herring with some quick-pickled English cucumber slices. That fresh tangy crunch goes great with the herring. I like to keep a jar of pickled herring in the fridge for snacking emergencies.
BTW - those onions in with the pickled herring are quite tasty too.
Ooooh, yum!!!! That sounds great. And, YES!, I love the onions that are in with the pickled herring. It's a toss-up which I like more -- the onions or the herring!
LOL @ "snacking emergencies" ... I have (too) many of those.
The Mayans make this dish with sliced red or purple onions marinated in bitter orange juice and salt. In the Yucatan they really spice it up with habanero peppers.
It's a gorgeous ruby red and a pretty condiment to accompany nearly any plate.
Baby Vidalias will be in stores soon, and they're sold with their green tops intact. So, just take those whole baby Vidalias, rub them with some olive oil, hit them with some salt, and throw them on the grill until they become slightly charred. If the bulbs are large just cut them in half before grilling.
I really don't like onion flavor. I don't even want chives, scallions or leeks in my food unless they are cooked to falling apart or carmelized to the point where they look like little blackened strips. My aversion is due to a childhood "food trauma" lol. But just ick.
I do cook with them constantly but never ever do I eat them raw. The closest I come to is in some dressings/ marinades where they soak in vinegar or citrus juice for a day. Onion ceviche basically.
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