Pickling onions

[Groupie]

Do i have to add that dreaded salt when pickling onions

[webbo3]

some people add sugar but you wont get that strong crunchy onion.

http://www.epicurious.com/recipes/food/views/P ICKLED-ONIONS-231673

http://www.epicurious.com/recipes/food/views/P ickled-Onions-11381

http://www.epicurious.com/tools/searchresults? search=pickled+onions&x=22&y=11


http://www.cooks.com/rec/search?q=pickled+onio ns


Dave.

[Groupie]

Thank you Crunchie it is for me the

[roosi]

I pickle mine in malt vinegar sliced very thinkly red and white, and a splash of balsamic too, some pepper and after 3/4 days they are lovely in salads and everything. If your talking silverskin or such like, not too sure how to do them, although wouldn't mind some tips - I love onions of all shapes and sized, and expecially pickled with some cheese YUM!

[webbo3]

I should have said I add salt to get them really crunchy and a really strong onion, you could even use shallots instead of onions if you want them reall really strong.


Dave.

[Im a BusyBee]

never heard of pickled cheese before roosi!

[roosi]

WITH some cheese busy bee!!! In a sarny! FINE

[Brooksy]

Put the unskinned onions in enough brine to cover (4oz salt to 1pt water) for 24 hrs. Skin them & put them in fresh brine for 24-36 hours. Rinse well & pat dry before bottling. I`ve tried Schwartz pickling spice, but go easy with it as it can make for a fiery onion! So I don`t put salt in with the vinegar. Do sterilize jars first.