(For fermented goodness, check out my Beet Ginger Sauerkraut or Fermented Ginger Carrots.) What to Put Your Pickled Red Onions On Normally I get my daily fix from fermented veggies – probiotics and gut health, for the win! – but every once in a while I throw together something pickled.
I’ve loved sour, tangy, and pickled food ever since I can remember. So that’s the reason for all the small talk 😉 I promise it’s not to annoy you or keep you scrolling.Īnyhow, let’s discuss this Quick Pickled Red Onion situation. If you dig far enough back in the archives (please don’t!) you’ll see I still have lots of 2011-era posts with less than 300 words. Generally that means that posts with fewer than 300 words are dead meat. It’s one of those games of “guess what we want you to do.” Not actually very fun. Basically, search engines like Google penalize what they deem poor quality content and reward “better quality” posts through a complex algorithm. It has to do with search engines, boring enough as it may sound.
I try to keep my recipe posts less on the “Dear Diary” side (ha!) and more on the informative side, but did you know there’s a practical reason why bloggers don’t just post the recipe itself? A few of them said, “That thing where bloggers write about random things like their pets or Game of Thrones before getting to the actual recipe.” Recently, I asked some of my friends what annoys them about recipe websites. Quick Pickled Red Onions are a simple, zangy (that’s a made up word from my husband) addition to perk up just about any dish.
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