The message
from "Franz Heymann" contains these words:

As a matter of fact, if water removal is all that is achieved in the
salt stage, you might as well omit it, since the vinegar will also
remove water from the inside of the onion.

But by reducing the strength of the vinegar, it renders it more liable
to bacterial attack. (Even with the stronger pickling vinegars)

--
Rusty
Open the creaking gate to make a horrid.squeak, then lower the foobar.
http://www.users.zetnet.co.uk/hi-fi/