Preparing pickling onions
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. :-( -- Please do not reply by Email, as all emails to this address are automatically deleted. |
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. 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. To prevent tears, peel them underwater and drain well before adding the salt. HTH |
On Sat, 18 Sep 2004 15:22:04 +0100, 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. :-( Let them soak a minute in boiling hot water - the skins will then peel with ease. Wear a pair of swimmer's eye goggles! Regards, -- Stephen Howard - Woodwind repairs & period restorations www.shwoodwind.co.uk Emails to: showard{whoisat}shwoodwind{dot}co{dot}uk |
In article , Broadback
writes 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. :-( To prevent tears, peel the onions near to a running tap and peel them from the top downwards. Drop them into salted water while you do the others. That enhances their flavour, texture and keeping time. -- Alan & Joan Gould - North Lincs. |
"Alan Gould" wrote in message ... In article , Broadback writes 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. :-( To prevent tears, peel the onions near to a running tap and peel them from the top downwards. Drop them into salted water while you do the others. That enhances their flavour, texture and keeping time. I've always been a two-soak practitioner. Sounds like a waste of time, and perhaps it is; but if you dump them into the first brine without bothering to skin them, next day you can just squeeze off the skins and nick off the tops and tails without so many tears. Hands still stink, though! If you want a _real_ waste of time, try Mrs Beeton's long-winded simmer-in-milk version. I'll supply the recipe if you insist. Mike. |
"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? 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. 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. -- Regards Bob In Runnymede, 17 miles West of London |
"Bob Hobden" wrote in message ... [snip] Don't you wash off the salt? If no, you are not doing your health any good, if yes what's the point. 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, True. The salt comntamination has been replaced by acetic acid contamination. [snip] Franz |
In article , Mike Lyle mike_lyle_uk@REMO
VETHISyahoo.co.uk writes I've always been a two-soak practitioner. Sounds like a waste of time, and perhaps it is; but if you dump them into the first brine without bothering to skin them, next day you can just squeeze off the skins and nick off the tops and tails without so many tears. Hands still stink, though! We don't 'two' soak. We drop peeled onions into brine, then drain them well before preserving in spiced vinegar. -- Alan & Joan Gould - North Lincs. |
"Franz Heymann" wrote after ... "Bob Hobden wrote ... [snip] Don't you wash off the salt? If no, you are not doing your health any good, if yes what's the point. 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, True. The salt comntamination has been replaced by acetic acid contamination. Two points on that, acetic acid is nowhere near the health risk of too much salt and to pickle onions everyone uses vinegar anyway, so there is no worse situation regarding acetic acid with either way of pickling. We just don't see the point of the salt, commercial companies may use it to speed maturing but why does a home pickler need to use it, we can leave ours for as long as it takes, we are not tying up capital. -- Regards Bob In Runnymede, 17 miles West of London |
"Bob Hobden" wrote in message ... "Franz Heymann" wrote after ... "Bob Hobden wrote ... [snip] Don't you wash off the salt? If no, you are not doing your health any good, if yes what's the point. 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, True. The salt comntamination has been replaced by acetic acid contamination. Two points on that, acetic acid is nowhere near the health risk of too much salt and to pickle onions everyone uses vinegar anyway, Vinegar is flavoured acetic acid. But you are probably right in suggesting that vinegar is less dangerous than a pickling solution of salt. so there is no worse situation regarding acetic acid with either way of pickling. We just don't see the point of the salt, commercial companies may use it to speed maturing but why does a home pickler need to use it, we can leave ours for as long as it takes, we are not tying up capital. Actually I agree with you. I was only pulling your leg. Franz |
The message
from "Bob Hobden" contains these words: "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? Salt partially dehydrates the onions, which in turn reduces the dilution of the vinegar you use, offering more protection from bacterial attack. 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. Take your pick, and the point has been mentioned... 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. A little salt is necessary in the diet, and in any case, the amount you will ingest by using it as a dessicant is way down towards the negligible end of the scale. Strangely, people in some of the countries which use a lot of salt in the diet are amongst the healthiest. Japanese are a case in point. About three times as much salt is consumed per person per (choose period of time) as in the UK. High salt intake does not *INEVITABLY* lead to raised blood-pressure. -- Rusty Open the creaking gate to make a horrid.squeak, then lower the foobar. http://www.users.zetnet.co.uk/hi-fi/ |
"Alan Gould" wrote in message ... In article , Mike Lyle mike_lyle_uk@REMO VETHISyahoo.co.uk writes I've always been a two-soak practitioner. Sounds like a waste of time, and perhaps it is; but if you dump them into the first brine without bothering to skin them, next day you can just squeeze off the skins and nick off the tops and tails without so many tears. Hands still stink, though! We don't 'two' soak. We drop peeled onions into brine, then drain them well before preserving in spiced vinegar. -- Alan & Joan Gould - North Lincs. I always put my onions in a bowl and pour a kettle of boiling water over. When cooled the pealing process is much easier. Diane |
In article , Alan Gould
writes In article , Broadback writes 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. :-( To prevent tears, peel the onions near to a running tap and peel them from the top downwards. Drop them into salted water while you do the others. That enhances their flavour, texture and keeping time. Or, whistle constantly. You don't have to make a proer whistleing noise - just pucker and blow:) -- regards andyw |
The message
from "Diane Epps" contains these words: I always put my onions in a bowl and pour a kettle of boiling water over. When cooled the pealing process is much easier. That's for onion rings, Shirley? -- Rusty Open the creaking gate to make a horrid.squeak, then lower the foobar. http://www.users.zetnet.co.uk/hi-fi/ |
Jaques d'Alltrades wrote:
The message from "Diane Epps" contains these words: I always put my onions in a bowl and pour a kettle of boiling water over. When cooled the pealing process is much easier. That's for onion rings, Shirley? Triple points to you, Grandsire! Mike. |
Jaques d'Alltrades wrote in message . uk...
The message from "Diane Epps" contains these words: I always put my onions in a bowl and pour a kettle of boiling water over. When cooled the pealing process is much easier. That's for onion rings, Shirley? Triple points for that, Grandsire! Mike. |
The message
from "Mike Lyle" contains these words: Jaques d'Alltrades wrote: The message from "Diane Epps" contains these words: I always put my onions in a bowl and pour a kettle of boiling water over. When cooled the pealing process is much easier. That's for onion rings, Shirley? Triple points to you, Grandsire! Coo ta! I'll sew them on my gardening hat. -- Rusty Open the creaking gate to make a horrid.squeak, then lower the foobar. http://www.users.zetnet.co.uk/hi-fi/ |
The message
from Jaques d'Alltrades contains these words: The message from "Mike Lyle" contains these words: Jaques d'Alltrades wrote: The message from "Diane Epps" contains these words: I always put my onions in a bowl and pour a kettle of boiling water over. When cooled the pealing process is much easier. That's for onion rings, Shirley? Triple points to you, Grandsire! Coo ta! I'll sew them on my gardening hat. Or do I mean sow them? -- Rusty Open the creaking gate to make a horrid.squeak, then lower the foobar. http://www.users.zetnet.co.uk/hi-fi/ |
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. |
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 |
"Tony Bull" wrote in message m... 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. It is unlikely that the direction of the osmotic flow in the case of the vinegar is opposite to that in the case of the salt. In both cases the excess concentration of solute is on the outside of the onion. 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. Franz |
"Franz Heymann" wrote in message ...
"Tony Bull" wrote in message m... 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. It is unlikely that the direction of the osmotic flow in the case of the vinegar is opposite to that in the case of the salt. In both cases the excess concentration of solute is on the outside of the onion. 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. Franz I disagree. Salt crystals are far more concentrated than the solutions in the cells of the onion. Removal of water concentrates these salts to a level higher than that of the acetic acid solution in the vinegar so the vinegar adds water to the cells thereby producing crunchy onions. If you like soggy onions follow Franz's methods Tony Bull www.caterpillarfountain.co.uk |
"Tony Bull" wrote in message om... "Franz Heymann" wrote in message ... "Tony Bull" wrote in message m... 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. It is unlikely that the direction of the osmotic flow in the case of the vinegar is opposite to that in the case of the salt. In both cases the excess concentration of solute is on the outside of the onion. 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. Franz I disagree. Salt crystals are far more concentrated than the solutions in the cells of the onion. Yes. I don't dispute that. The same does for the vinegar. Removal of water concentrates these salts to a level higher than that of the acetic acid solution in the vinegar This is what I doubt. The acetic acid is much more highly concentrated than the stuff inside the onion. If the salt had removed the amount of water you would have to remove in order to make the solution inside the onion more concentrated than the acetic acid you subsequently intend to use, the onion would have to have been shrivelled to less than half the volume normally occupied by a turgid onion. so the vinegar adds water to the cells thereby producing crunchy onions. If you like soggy onions follow Franz's methods I have pickled hundreds of bottles of nice crunchy onions and shallots which have not been subjected to the salt treatment Franz |
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/ |
"Franz Heymann" wrote in message ...
"Tony Bull" wrote in message om... "Franz Heymann" wrote in message ... "Tony Bull" wrote in message m... 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. It is unlikely that the direction of the osmotic flow in the case of the vinegar is opposite to that in the case of the salt. In both cases the excess concentration of solute is on the outside of the onion. 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. Franz I disagree. Salt crystals are far more concentrated than the solutions in the cells of the onion. Yes. I don't dispute that. The same does for the vinegar. Removal of water concentrates these salts to a level higher than that of the acetic acid solution in the vinegar This is what I doubt. The acetic acid is much more highly concentrated than the stuff inside the onion. If the salt had removed the amount of water you would have to remove in order to make the solution inside the onion more concentrated than the acetic acid you subsequently intend to use, the onion would have to have been shrivelled to less than half the volume normally occupied by a turgid onion. so the vinegar adds water to the cells thereby producing crunchy onions. If you like soggy onions follow Franz's methods I have pickled hundreds of bottles of nice crunchy onions and shallots which have not been subjected to the salt treatment Franz Likewise although my experience has been mainly with shallots. Certainly when I wash the salt off the onions or shallots,they are quite flaccid in the surface layer, indicating water loss. After a minimum of two weeks in vinegar ( I can't wait any longer ) they are quite turgid, indicating water replacement. Maybe a biochemist could enlighten us both. Anyway Franz I am glad you are successful with them. I never eat commercially prepared pickled onions as they are so awful compared with my own. Tony Bull www.caterpillarfountain.co.uk |
Martin wrote:
On 24 Sep 2004 10:06:40 -0700, (Tony Bull) wrote: "Franz Heymann" wrote in message ... "Tony Bull" wrote in message om... "Franz Heymann" wrote in message ... "Tony Bull" wrote in message m... 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. It is unlikely that the direction of the osmotic flow in the case of the vinegar is opposite to that in the case of the salt. In both cases the excess concentration of solute is on the outside of the onion. 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. Franz I disagree. Salt crystals are far more concentrated than the solutions in the cells of the onion. Yes. I don't dispute that. The same does for the vinegar. Removal of water concentrates these salts to a level higher than that of the acetic acid solution in the vinegar This is what I doubt. The acetic acid is much more highly concentrated than the stuff inside the onion. If the salt had removed the amount of water you would have to remove in order to make the solution inside the onion more concentrated than the acetic acid you subsequently intend to use, the onion would have to have been shrivelled to less than half the volume normally occupied by a turgid onion. so the vinegar adds water to the cells thereby producing crunchy onions. If you like soggy onions follow Franz's methods I have pickled hundreds of bottles of nice crunchy onions and shallots which have not been subjected to the salt treatment Franz Likewise although my experience has been mainly with shallots. Certainly when I wash the salt off the onions or shallots,they are quite flaccid in the surface layer, indicating water loss. After a minimum of two weeks in vinegar ( I can't wait any longer ) they are quite turgid, indicating water replacement. Maybe a biochemist could enlighten us both. Anyway Franz I am glad you are successful with them. I never eat commercially prepared pickled onions as they are so awful compared with my own. Tony Bull www.caterpillarfountain.co.uk a local Dutch supermarket Conmar, flogged off a lot of large UK jars of pickled onions at a Euro a time. The catch being that the onions were about 10 days from their sell by date. Being nostalgic for real English pickled onions I bought a jar. a) I won't need a dentiist for a while all acid soluble deposits have been removed from my teeth b) I had such severe stomach pains that I seriously thought I had appendicitis or an ulcer and to go to the local hospital. c) I'll stick to home made ones in future. That's interesting: commercial pickles always seem far less acid than home-made ones to me. They can even have sod. metabisulphite added as a preservative ( I swear I can taste it), and are heat-treated. I wonder if you were reacting to the sulphite: I seem to remember that for some people there's some health risk. Mike. |
"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 |
"Tony Bull" wrote in message om... "Franz Heymann" wrote in message ... "Tony Bull" wrote in message om... "Franz Heymann" wrote in message ... "Tony Bull" wrote in message m... 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. It is unlikely that the direction of the osmotic flow in the case of the vinegar is opposite to that in the case of the salt. In both cases the excess concentration of solute is on the outside of the onion. 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. Franz I disagree. Salt crystals are far more concentrated than the solutions in the cells of the onion. Yes. I don't dispute that. The same does for the vinegar. Removal of water concentrates these salts to a level higher than that of the acetic acid solution in the vinegar This is what I doubt. The acetic acid is much more highly concentrated than the stuff inside the onion. If the salt had removed the amount of water you would have to remove in order to make the solution inside the onion more concentrated than the acetic acid you subsequently intend to use, the onion would have to have been shrivelled to less than half the volume normally occupied by a turgid onion. so the vinegar adds water to the cells thereby producing crunchy onions. If you like soggy onions follow Franz's methods I have pickled hundreds of bottles of nice crunchy onions and shallots which have not been subjected to the salt treatment Franz Likewise although my experience has been mainly with shallots. Certainly when I wash the salt off the onions or shallots,they are quite flaccid in the surface layer, indicating water loss. After a minimum of two weeks in vinegar ( I can't wait any longer ) they are quite turgid, indicating water replacement. Maybe a biochemist could enlighten us both. Anyway Franz I am glad you are successful with them. I never eat commercially prepared pickled onions as they are so awful compared with my own. That, at least, is something on which we agree. Franz |
Franz Heymann wrote:
"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 Right, thanks for all the replies, this is the longest thread I have ever started. I have pickled about half my onions using the salt method, I will pickle the rest straight into the spiced vinegar, so I will see if they are any different. Let me have your address Franz, and if they are useless I'll send them to you. ;-) |
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