Canning … well, eating.

Cast your votes, ladies and gents: would you believe the amount of heat that onions can hold?

OK, so I went through the first quart of the spiced, pickled onions. That would’ve been the quart from the experiment, “let’s see how much pepper we need to put in our pickled onions, and we can do that by putting, oh, say, a tablespoon of chopped Chile de arbol in each of a quart jar, a pint jar, and a half-pint jar.” Next up this evening was the half-pint jar, with the assumption that it’d be nice and spicy and would match well with the following ingredients, saute├ęd:

  • 5 oz firm tofu
  • 1 oz Gimme Lean, sausage style
  • 1 cup cabbage
  • 1 cup mushrooms
  • 1 small zucchini, chunked
  • 1 small crookneck squash, likewise
  • 2 Tbsp homemade Thai Lime-leaf sauce (lime leaves, chile paste, coconut milk)
  • 1 heaping Tbsp of said Pickled Onions of Doom

The result? Tears, coughing, the assertion that “nobody would believe….”

Too much hot. Which means that the single pint should be about right, and will be the recipe we use for putting up spiced onions. Standard pickling brine for onions, plus 1 Tbsp Peppers of Death per pint jar.

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