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  • #1

    Pickled Onions

    Thanks to the person (and I can't find the thread now) who mentioned dry brining to get a crisper pickled onion. Had given up on the pickled onions as they were soft and mushy but I've tried the dry brining and they're wonderful, I tried a jar today and ate three and then got indigestion but it was worth it!
    So, thanks for that
    Sue
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  • #2
    Umm, what is dry brining please?
    Happy Gardening,
    Shirley

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    • #3
      Originally posted by shirlthegirl43 View Post
      Umm, what is dry brining please?
      I imagine it's the process of adding salt to the vegetables and leaving overnight to draw out the excess water before pickling. My mum used to soak her onions in salty water overnight and they were usually soggy, so I think leaving the water out would be much better.

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      • #4
        pickled onions

        For every 4 pints of water you need 8oz salt to stop your pickled onions being soggy (1 pint water = 2oz salt)

        I'm now panicking. All my silverskins are ready, but I've recycled all my jars, duh
        Last edited by Two_Sheds; 30-07-2009, 07:13 AM.
        All gardeners know better than other gardeners." -- Chinese Proverb.

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