ChatterBank1 min ago
A years ago I pickled some onions. The process involved soaking the onions overnight in brine - I think it was overnight. I cannot remember how much salt and water was used. Help appreciated as time is getting short. Many thanks
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I make pickled onions every year.....usually lots! As I peel them I put them in a bucket (any pot will do!) and just shake a load of salt over them...salt from the large containers they come in when you buy salt. I never measure and I don't put them in brine. After salting each layer and a final sprinkle then they are covered and put in a cool place for 24/36 hours.
I've not made pickled onions for years but I do make piccalilli and other pickles every year and you need to draw the water from the veg to keep it crunchy. So whatever you do don't soak them in water. Covering them liberally in salt and leaving overnight draws the water out. In the morning rinse off the salt and dry off and add pickling mixture.