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

> blake asked:
>
>> 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.
>
> Bob

interesting, thanks.

when i get around to trying something, i'm going to use frozen pearl onions
(defrosted, of course). i haven't seen anyone say you could do this, but i
haven't heard you couldn't, either.

i did some refrigerator pickles with frozen cauliflower that turned out
tolerably well. (the brine i came up with was a little too sweet.)

your pal,
blake