"Jaques d'Alltrades" wrote in
message k...
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)

When the chips are really down, I have my doubts if there is actually
much water removal from the onions with the use of either salt or
vinegar.
If a substantial amount of water had been removed, the onions would be
shrivelled and limp.

Franz