Pickling your own onions - last post?

[Steve Maskery]

Whilst I'll try most things at least once, I've never found eggs that attractive as pickles. But thanks for the warning about social ostracism.

 

[NickWelford]

I'm sure there are sloes still on the bushes here. Shall I harvest them for you?

 

[NickWelford]

I'm sure there are sloes still on the bushes here. Shall I harvest them for you?

 

[Phil Pascoe]

A quick warning to picklers - I bought (last year) onions, malt vinegar and spirit vinegar in gallons from a market. I didn't have a problem because I usually mix the two vinegars (pure malt is a little strong for eggs), but some while later I noticed on the label of the spirit one the following - "not for pickling use". It's not acid enough. This is only one (catering) brand, but keep an eye out. I wouldn't have thought many people would buy gallons of vinegar for anything other than pickling, though.

 

[lanemaux]

A good and important point Phil. The acidity is very important for safety sake as it is what restricts or eliminates bacterial contamination. As with power tools , always read understand and follow expert advice when canning , pickling or preserving. Bacteriafight dirty.

 

[Steve Maskery]

Yes, the recipe said "at least 5%" this is 6%, so I think I should be OK.

 

[Steve Maskery]

I'm sure there are sloes still on the bushes here. Shall I harvest them for you?

Yes please Nick, that's very kind of you. And before you send them to me, can you soak them in gin for a couple of months please?

S

 

[Racers]

The only thing I pickle is finger chillies, I just cut them in half length wise and pop them in the jar, I top up the vinegar (cider usually) so it gets stronger as the years go by!

Pete