The message
from "Bob Hobden" contains these words:
"Phil L" wrote ...
Broadback wrote:

:: Having just spent a boring 50 minutes with a paring knife and a
:: quart of tears I wonder if anyone has any tips for preparing
:: pickling onions. 3lbs done and 3 to do. :-(
::

pickling onions and red cabbage is something I have done in the past, but
not for a while...

peel your onions as normal and lay them out on a large tray, sprinkle salt
over them (lots!) and leave them overnight, the next day pack them into
jars
and fill to the top with the vinegar of your choice.

Why? Why do you sprinkle salt over them, why do you leave them overnight to
attract bacteria etc?

Salt partially dehydrates the onions, which in turn reduces the dilution
of the vinegar you use, offering more protection from bacterial attack.


The salt removes some of the water from them, meaning that they soak the
vinegar in quicker...the same applies to red cabbage, chop it up and cover
with salt overnight.

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

Take your pick, and the point has been mentioned...

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, do as
many jars as you want at a time. Leave for at least 6 weeks before eating
and after a year they are really good.
If you can peel them near an open window when there is a breeze so much the
better.

A little salt is necessary in the diet, and in any case, the amount you
will ingest by using it as a dessicant is way down towards the
negligible end of the scale.

Strangely, people in some of the countries which use a lot of salt in
the diet are amongst the healthiest. Japanese are a case in point. About
three times as much salt is consumed per person per (choose period of
time) as in the UK. High salt intake does not *INEVITABLY* lead to
raised blood-pressure.

--
Rusty
Open the creaking gate to make a horrid.squeak, then lower the foobar.
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