"Grumach Macabre of Auchterloonie" wrote
I'd question the product placement. If you mean sarsons pickling
vinegar,
then ok. Many other vinegars work too. You need a good strong vinegar.
Many cheap vinegars sold for fish 'n chips etc are not strong enough.
I use an organic cider vinegar - when the pickles are finished I use up
the vinegar in making chutneys.


No, ordinary Sarsons malt vinegar is what we use straight from the
plastic
container.
Please don't tell me it doesn't work 'cause it does.
It's what/how we always pickle our shallots.

You've ben lucky, then. Ordinary malt vinegar is not recommended for
pickling as it isn't strong enough, and since you don't partially
dehydrate the onions first, your method is doubly dodgy.

Lucky would imply a % success rate, 100% success, as we get, seems more than
luck.
Only one jar full has ever gone soft in all the years (so we threw them
away) and that after at least 12 months keeping, some years we have pickled
up to 19 one litre jars. We have even kept them two years without noticeable
deterioration.
Dodgy in what way?

--
Regards
Bob
In Runnymede, 17 miles West of London