"Alan Gould" wrote in message
...
In article , Mike Lyle mike_lyle_uk@REMO
VETHISyahoo.co.uk writes
I've always been a two-soak practitioner. Sounds like a waste of
time, and perhaps it is; but if you dump them into the first brine
without bothering to skin them, next day you can just squeeze off the
skins and nick off the tops and tails without so many tears. Hands
still stink, though!

We don't 'two' soak. We drop peeled onions into brine, then drain them
well before preserving in spiced vinegar.
--
Alan & Joan Gould - North Lincs.
I always put my onions in a bowl and pour a kettle of boiling water over.
When cooled the pealing process is much easier.
Diane