Bob Hobden wrote:
:: "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?
::
Attract bacteria? - they've just come out of the ground!
The salt removes some of the water in the onion, making the vinegar go in
further...seriously, if you eat an onion which has ben done this way you
will taste the difference.

:::
::: 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.
::
The salt can be wiped off prior to bottling...the little bit that does go in
can't do you much harm.

:: 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.
::
Salt isn't a 'contaminant', unless you believe every cock-eyed story which
comes from Whitehall....you cannot survive without salt and the minute
amount from pickling will do no harm nor even be noticable.