Broadback wrote in message ...
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. :-(

Peel them outside on a nice day. Wear marigolds to stop your hands
smelling. Leave twenty four hours in salt. The salt removes water from
the onions by osmosis. Wash off salt. The vinegar adds water by
osmosis. Result firm crunchy pickled onions.
Tony Bull www.caterpillarfountain.co.uk