Brine or 'dry salt' for pickled onions?

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mumofstig

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Re: Brine or 'dry salt' for pickled onions?
« Reply #15 on: July 18, 2011, 17:22 »
I find they're easier to peel if soaked first ;)

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Kleftiwallah

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Re: Brine or 'dry salt' for pickled onions?
« Reply #16 on: July 22, 2011, 17:25 »

Just bought a fiver's worth of "Gurt big 'uns" from the greengrocers.  :blink: As they are biguns, I suppose the brinesoak time must be extended ?  ::)  I soaked them overnight to stop myself crying when peeling and I'm using the brownish brine again for the proper soak.   :tongue2:  Cheers,   Tony.
I may be growing OLD, but I refuse to grow UP !

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SUTTY1

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Re: Brine or 'dry salt' for pickled onions?
« Reply #17 on: July 22, 2011, 20:14 »
My 1st proper effort at this, is it OK to just add the shallots to the brine in the stainless pan, followed Val's advice so far but no plastic etc bowls avaliable

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boosmummy

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Re: Brine or 'dry salt' for pickled onions?
« Reply #18 on: July 22, 2011, 20:56 »
Im going to watch this thread with great interest.  This year im making hampers for Christmas - granted not with my own produce - as i have none yet  ::) but im going to make pickled onions.

I vaguely remember pickling onions when i was younger (i couldnt have been more than 6) with my uncle, we would sit in the front room with a big bag of onions taking the outer layers off  :)

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SUTTY1

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Re: Brine or 'dry salt' for pickled onions?
« Reply #19 on: July 22, 2011, 22:48 »
Dont want to steal the thread but the brine i boiled this morning, 1/2 the salt has settled to the bottom of the pan, is this ok?

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mumofstig

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Re: Brine or 'dry salt' for pickled onions?
« Reply #20 on: July 23, 2011, 09:57 »
If stirring doesn't dissolve it............it means that the water has absorbed as much salt as it can (a saturated solution) or the salt had additives in to make it less likely to clump togeather, which haven't dissolved.

Either way it doesn't matter  :D

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SUTTY1

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Re: Brine or 'dry salt' for pickled onions?
« Reply #21 on: July 23, 2011, 23:30 »
Ty mos, i've had a busy day but re boiled the brine, with extra water, all absorbed and shallots now soaking 8)

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Endymion

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Re: Brine or 'dry salt' for pickled onions?
« Reply #22 on: July 25, 2011, 00:37 »
I try to use really fresh shallots and peel them before they've completely dried, and do them one jar at a time.

I prepare enough to fill a large jar then rinse them under the tap, shake the colander a bit and then put them back into the jar and sprinkle with cooking salt, shaking a few times to make sure they've all been touched with salt and I can see some on the inside right down to the bottom of the jar.

The next day there's always quite a lot of liquid in the jar.

The whole lot gets tipped into a colander, the onions are rinsed under the tap then dried in a tea towel and popped back into the jar, usually with a chilli and sometimes with a teaspoon of soft brown sugar, then it's slowly filled with cold spiced malt vinegar.

They don't last long.



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