"Bob Hobden" wrote in message
...

"Franz Heymann" wrote after ...

"Bob Hobden wrote ...

[snip]

Don't you wash off the salt? If no, you are not doing your
health
any good,
if yes what's the point.

Peel, pop into a jar until full, sprinkle the spice in and top
up
with good
quality vinegar. Easy. No onions lying about, no salt
contamination,

True. The salt comntamination has been replaced by acetic acid
contamination.


Two points on that, acetic acid is nowhere near the health risk of
too much
salt and to pickle onions everyone uses vinegar anyway,

Vinegar is flavoured acetic acid.
But you are probably right in suggesting that vinegar is less
dangerous than a pickling solution of salt.

so there is no worse
situation regarding acetic acid with either way of pickling.
We just don't see the point of the salt, commercial companies may
use it to
speed maturing but why does a home pickler need to use it, we can
leave ours
for as long as it takes, we are not tying up capital.

Actually I agree with you. I was only pulling your leg.

Franz