Bob wrote on Wed, 18 Mar 2009 12:30:52 -0700:

>> how did you do the pickled onions, bob?

> It was an experiment, based on the recent discussion about the
> Food Tumbler, which made me wonder if vacuum-packing could
> expedite the pickling process.

> I used the little "boiling" onions: Peeled and the root end cut off,
> but otherwise left whole. About a cup and a half of cider
> vinegar, then added sugar and salt until the brine tasted
> "right". Added the onions, brought the brine to a boil, then
> let it cool to room temperature in the pan. Put the brine and onions
> into a FoodSaver bag and vacuum-packed it. This process
> was completed around 8:00 AM. By 5:45 PM, the onions were
> nicely pickled.

The time producing part of the process in the original recipe is the
long brining time. If I ever get a vacuum sealer, I'll have to try it to
see if the texture comes out as I want it.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not