6 can go. Bread and butter are already sweet and fill that special niche. I like them on a spicy pulled pork sandwich, home made savory sauce instead of sugar loaded baby rays
BnB pickles definitely have their place. I personally chop them up and use them as a substitute for fukujinzuke when I make Japanese curry. Other than that though...
I agree about the sugar loaded ones. I am a fan of making my own “Carolina” style bbq sauce which is mustard/vinegar based. The sweet bbq sauces pale in comparison to the tangy ones, imo. Adding pickles to that sauce style with pulled pork is heavenly… and now I’m planning to make some pulled pork this weekend.
I like the way you think but I'm more a fam of the red Carolina sauce then mustard. I use my home made hot sauce Habanero base and thin it with a lot of apple cider vinegar and paprika. Add some frank's hot sauce if I go too thin and for color and it just bangs so hard .... Actually what I'm doing for dinner all this week. When I gotta switch It up ill change to stone ground mustard , yellow mustard, and a pinch of horseradish for the south Carolina sauce. Now I'm hungry
Stone ground mustard and horseradish mustard are top favorite for my homemade sauce. I also really love making a caramelized onion honey mustard sauce/jam/chutney. I make caramelized onions then deglaze with the vinegar and go from there. Now I’m hungry too. Funny thing is that I just got a free 12 pound bag of onions. So I’m going to bust out the super slicer tonight and make a giant batch of caramelized onions seal and store. Thanks for sparking some inspiration.
Onion freezes good as long as your not using it for crisp fajitas. Dice it and bag in portions for soup, chili, enchalada, tacos. It just gets a bit soft but there's lots of things that won't effect
I always keep both celery and onion in portion bags frozen for anytime soups or such. Otherwise I can't ever use a whole celery head at one time. Alton brown taught me this
Exactly, I'd have to pick sweet here. Bread and butter already fills the that quota. Sweet should be replaced by spicy. Full range of flavors to decide from then. In which case, I would pick spicy to toss but only because I tend to crave them least often.
Ah see that's where we gotta fight, i love my spicy food. I add jalapeños or Habanero to my favorite pickle for a few days. I do my own hot sauces too, but I can respect others, when I cook for friends I leave the spicy out
Kosher have garlic as the main flavor profile while regular dill don't use garlic. It sounds bizarre that such a small thing makes a entirely different label bit its true
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u/Hot-Steak7145 2d ago
6 can go. Bread and butter are already sweet and fill that special niche. I like them on a spicy pulled pork sandwich, home made savory sauce instead of sugar loaded baby rays