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John LaBella

In article >, ost
says...
Related item.
I was looking for an English Pickled Onion recipe.
Came across several one was different in the fact it suggested a soak in
Sugar water rather than brine prior to the "canning". I use canning in
quotation because all the recipe's I have seen just add vinegar & spices
to the cold onions and close them up.
I realise that ph will prevent most "nasties" from growing and the non
application of heat will ensure the "crunch" factor.
I know I should actually try the two branches of the recipe but I was
wondering on what others had already tried.
Thank you