— Larry Shearer

Yes, I mean we refer to this category as the quick pickle. And you know the jalapenos in Escabeche. All right in the the vinegar sometimes it's you might see pickled red onions slices that are soaked in a vinegar sugar salt solution. Um, some people might dilute it with a touch of water. It's going to be optional and of course the vinegar that you choose should be strategically done as well. You know, first of all, I would encourage you to look at the culinary tradition from which that pickle came from and so, you know in the case of a Mexican quick pickle like a sliced onion pickle very often. It is apple cider vinegar that's used. I also like to use rice vinegar because it's got a relatively mild flavor mild sort of a bite to it. And so it provides a nice balance. I feel in the end product. But you know you bet you know, the the idea of making a quick pickle is that you can have something ready to complement your meal or your your sandwich or you know, whatever that pairing might be pretty quickly right then maybe half an hour or a couple of hours if you've got that much time and these things can hang out in the fridge, you know for a few days as well. And so I encourage you to you know, have some fun with these things. Try some combinations that that appeal to you all depending on what kinds of foods you make what types of cooking methods you might use and what sorts of global Cuisine flavor profiles you enjoy. All right give that a try. Thank you.