Hi folks,

I am about to pickle a few kilos of Pickling onions and have a variety
of reicpes to choose from. Some recipes I have suggest that you brine
the onions, some don't.

Please can you tell me what difference I will observe between
un-brined onions, ones done in a wet brine and those put on salt prior
to bottling.

Many thanks,

Daniel.

DanielCoffey wrote:
> Hi folks,
>
> I am about to pickle a few kilos of Pickling onions and have a variety
> of reicpes to choose from. Some recipes I have suggest that you brine
> the onions, some don't.

My experience has been that onions that were not brined tasted too much like
fresh onions (my words in my notes). Using my usual pickle brine, 1 tablespoon
kosher salt to a pint jar of pickles works fine with onions.

I put the onions in (cut in small chunks to fit more in), add the salt and
cover with boling water out of an electric kettle. Soak 24 hours,
drain, rinse and cover 1/3 of the way for loosley packed pickels, 1/2 full
for tightly packed ones with vinegar. Toss in spices and add boiling water
to within 1/2 inch of the top or to cover the contents, whichever is higher.

Ferment 24 hours at room temp and then put in the refigerator for at least
a week.

Note that the vinegar is a preservative, if you want a less sour pickle,
add sugar or artificial sweetner.

Geoff.

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