[Weston grower]

In one of Vals books there is a recipe for pickling onions. The first thing to do is soak them in brine for a few days. Being an inquisitive sort I wondered if anyone new why you do this.

Regards, WG

[mumofstig]

The salty brine draws out some of the liquid from the onion - in theory this means that they should stay firmer in the vinegar.

[Weston grower]

Thanks for that Mum. Are there other veg that I can apply this to?

[mumofstig]

Red cabbage ..........