The ETR 600 is a class of trains built by Alstom, and are used on the routes between Roma-Bolzano and Roma-Trieste. The train tilts, using Pendolino technology, allowing higher speeds to be maintained through corners without causing discomfort to passengers. The trains are operated by Trenitalia, originally under the Frecciargento (Silver Arrow) branding used for trains capable of travelling between 250 km/h and 285 km/h, In 2022 they were rebranded under Frecciarossa (Red Arrow) after the Frecciargento branding was retired.

The ETR 600 has also been adapted for use in China as the China Railway CRH5 Hexie. Initially 60 sets were ordered, of which nine were manufactured by Alstom and 51 by CNR Changchun Railway Vehicles. Since, another 80 sets have been created for a total of 140, operating across China's north from Beijing to Ürümqi.

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  • Eco [she/her, he/him]
    ·
    1 month ago

    like pickled red onions? or the small white onions you'd buy in a jar? not sure i know about the small white onions, but for pickled red onions i've always just left them overnight in vinegar, with about twice as much salt as sugar. no real weights or measurements though, sorry! you can also use lime juice and they're pretty banging too

    • ValenThyme@reddthat.com
      ·
      1 month ago

      red onions! About how much sugar per onion like do you just pour a bit into the container? I'm into vibration cooking i don't need exact amounts!

      I have never heard of lime juice but that sounds great.

      I just started my first sauerkraut this week i'm so hopeful!

      • Eco [she/her, he/him]
        ·
        1 month ago

        if i had to give an estimate i'd say maybe a teaspoon per onion? assuming they're fairly big onions

        red onions are already pretty sweet, so you don't need much. just enough to get rid of some of the harshness from the vinegar

      • kjaeselrek@lemmy.ml
        ·
        1 month ago

        Dang I’m gonna have to try that lime juice next time too. I like to throw some cloves and allspice in when I make them, in case you’re looking for more suggestions about what to toss in there.