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@mythicanalog: Music: Popol Vuh – Hosianna Mantra

MythicAnalog
MythicAnalog
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Monday 21 September 2026 12:27:45 GMT
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Pickled onion recipe: Ingredients -1 large red onion, thinly sliced -½ cup apple cider vinegar -½ cup water -1 tbsp raw cane sugar -1 tsp sea salt -1 bay leaf -1 Tblsp juniper berries (or substitute with black peppercorns) Instructions 1. In a small saucepan, combine the apple cider vinegar, water, raw cane sugar, and sea salt. Heat over medium, stirring until the sugar and salt dissolve (no need to boil). 2. Remove from heat and add the bay leaf and juniper berries. 3. Place the thickly sliced onions in a clean jar. Pour the warm pickling liquid over the onions, ensuring they are fully submerged. 4. Let cool to room temperature, then cover and refrigerate for at least 1 hour before using. For best flavor, let them sit overnight. 5. Store in the refrigerator for up to 2 weeks. #mexicanfood #mexicancooking #huitlacoche #indigenous #indigenouscooking
Pickled onion recipe: Ingredients -1 large red onion, thinly sliced -½ cup apple cider vinegar -½ cup water -1 tbsp raw cane sugar -1 tsp sea salt -1 bay leaf -1 Tblsp juniper berries (or substitute with black peppercorns) Instructions 1. In a small saucepan, combine the apple cider vinegar, water, raw cane sugar, and sea salt. Heat over medium, stirring until the sugar and salt dissolve (no need to boil). 2. Remove from heat and add the bay leaf and juniper berries. 3. Place the thickly sliced onions in a clean jar. Pour the warm pickling liquid over the onions, ensuring they are fully submerged. 4. Let cool to room temperature, then cover and refrigerate for at least 1 hour before using. For best flavor, let them sit overnight. 5. Store in the refrigerator for up to 2 weeks. #mexicanfood #mexicancooking #huitlacoche #indigenous #indigenouscooking

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