PSA: I accidentally left a batch of pickled onions out overnight

They fermented a bit and got this amazing, complex tang that my regular quick-pickle never gets. Anyone have a go-to method for a controlled, short ferment like that?

2 comments

2 Comments

stellaschmidt2d ago

That "amazing, complex tang" is just a quick room-temp ferment.

amymiller2d ago

Honestly @stellaschmidt, what's the actual difference between that and just leaving something out too long? Feels like a fancy way to describe letting your food sit out.