Pickled Onions

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Balaton Ben

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Pickled Onions
« on: November 13, 2007, 19:28 »
This has probably been done to death on here somewhere...but can one pickle onions in white vinegar?

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WG.

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Pickled Onions
« Reply #1 on: November 13, 2007, 19:38 »
yes sir.  There are a few recipes posted on here including a recent one from Munty with milk!

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muntjac

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Pickled Onions
« Reply #2 on: November 13, 2007, 19:45 »
:wink:
still alive /............

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WG.

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Pickled Onions
« Reply #3 on: November 13, 2007, 19:57 »
Note please, Balaton Ben, that pickling vinegar in the UK is 5% acetic acid by volume and not the 10 / 20% stuff that you might find in Hungary.

And, gobs, do you know if that strong strong vinegar is made from malt vinegar or whether it is synthesised acetic acid?

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Balaton Ben

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« Reply #4 on: November 13, 2007, 20:25 »
many thanks.........as usual :)

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Balaton Ben

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« Reply #5 on: November 13, 2007, 20:28 »
I've noticed here in Hungary that Vinegar can range between the weak to the sort of stuff you can clean septic tanks with :!:

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muntjac

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« Reply #6 on: November 13, 2007, 20:36 »
Quote from: "Balaton Ben"
I've noticed here in Hungary that Vinegar can range between the weak to the sort of stuff you can clean septic tanks with :!:

 somewhere this side of oven cleaner should do then lol  :lol:  :lol:

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gobs

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« Reply #7 on: November 13, 2007, 20:52 »
Quote from: "WG."

And, gobs, do you know if that strong strong vinegar is made from malt vinegar or whether it is synthesised acetic acid?


I do not know what it's made from and how, but def nothing like malt vinegar, however it does not have the smell of similar synthetic substances, the ones I have got now are Polish( :lol: ), so makes no sense to me what it says on label.
"Words... I know exactly what words I'm wanting to say, but somehow or other they is always getting squiff-squiddled around." R Dahl

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WG.

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Pickled Onions
« Reply #8 on: November 13, 2007, 21:09 »
I only ask since malt vinegar starts out by being brewed; the alcohol then being oxidised into natural acetic acid.

The yeast used in the brewing process is killed off by the very alcohol it is itself producing.  Much above 10-12% kills the yeast.

Ergo, I'd conclude that 20% abv vinegar could only be obtained by boiling off half the volume or by using synthetic acetic acid.

Where's mushroom when you need him?  Do you happen to know mate?

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gobs

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« Reply #9 on: November 13, 2007, 21:18 »
He sure, will have a few ideas shortly, in the mean time: so I read somewhere that over-boiling the pickling water should be avoided as it reduces acidity levels, would that be b888*cks?

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WG.

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Pickled Onions
« Reply #10 on: November 13, 2007, 21:44 »
Quote from: "gobs"
I read somewhere that over-boiling the pickling water should be avoided as it reduces acidity levels, would that be b888*cks?
Yes, total nonsense.  EXACTLY the opposite happens (which is why you boil chutney for a long time).

Water boils off at 100degs C (at sea level and 1 atmosphere of pressure  :) )

Acetic acid boils at 118degs C

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gobs

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« Reply #11 on: November 13, 2007, 22:45 »
Oh thanks, I've been pondering about this for a while, since never has been an issue with what I've grown up with. 8)

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chrissie B

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« Reply #12 on: December 16, 2007, 11:32 »
i never cease to be amazed with the ammount and standard of infr given out on the forum , what a good job , keep it up
chrissie b
Woman cannot live by bread alone , she must have cake , biscuits cheese and the occasional glass of wine .🍷

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WG.

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Pickled Onions
« Reply #13 on: December 16, 2007, 13:05 »
... and you thought you knew everything about vinegar after having a chippie Chrissie!  :wink:  :lol:

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gobs

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« Reply #14 on: December 16, 2007, 13:13 »
:lol:  :lol:

.... and how many household uses it has got, someone wrote a whole book about that I believe!

WG is a well of information, no question about that. 8)



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