Pickling

[warpig1]

Just reading masons' thread, this is something I would love to try but have loads of questions.

1. I presume from pea pod's answers that ordinary shop bought vinegar is ok to use or is there a special pickling vinegar you can buy?

2. For things like onions ( the little baby ones) do you need to do anything to them after you peel them, ie do they need to be partially cooked or will the vinegar -ing process be sufficient.

3. Beetroot, does this need to be cooked first?

4. Can I use old jam jars etc that I have sterilised in boiling water?

5. If I cant use old jars where would I buy new ones?

6. Pickled eggs, how long will they keep once placed in the vinegar?

Think thats all.

Thanks
warpig1

[Pea Pod]

Hi Warpig, you can buy pickling vinegar in the supermarkets if you want to use that For pickled onions you need small pickling onions. You make up a solution of brine water. 4ozs of cooking salt to 1ltre water to 2lb onions.Heat the water with the salt till it has disolved then put onions in and put aside for 24 hours. Rinse well and put into your jars with the vinegar.......Beetroot needs to be cooked first. You can use pickling vinegar if you wish. My eggs are eaten in 2 months so don`t know the shelf life. It takes everything about 1 month to take up the vinegar which ever one you do. Brown vinegar beetroot, white vinegar the others.