Pickling and Kimchi Club

Comment

Comment by Kathryn on December 27, 2009 at 11:53pm

http://www.bbc.co.uk/dna/h2g2/A655535 this is an easy recipe you could try first. I always assumed the salt procedure was to make the onions not as acidic but what Glenn says makes sense to. I think I will give Glenns recipe a shot and see how it goes. The recipe I used at the time called for soakin the onions for a week in a brine solution, the onions were great tasted like the ones my father used to make when we were little.

Comment by Maxine Walker on December 27, 2009 at 1:40pm

Ej - if you respond to my "friend" request I will E-mail you my instructions for sauerkraut I have on Word, You can review some of the other posts too, the only caveat I would have is if you heat process as in canning, the fermentation benefits with the lactobaccilus are destroyed.

Comment by E.J. on December 27, 2009 at 12:42pm

Thanks for the response but being the newbie I have more than a couple of questions. Kathryn explain how the salt procedure works and how do you make a brining solution? "Everyday you change the water and salt for a week."? What is the pickle like normal recipe?
Glenn what's the trick to braiding?

Comment by Glenn Fletcher on December 27, 2009 at 7:59am

Hi Kathryn
I only soak the onions in brine for 24 hours, i do only use the small onions and shallots. I think the idea is that you are extracting water from the onion by osmosis so that they preserve better.
I then put them in jars and cover them with vinegar, with no further processing.
They are ready to eat after 4 to 6 weeks. I can,t eat fish & chips without a pickled onion or two. Its become a habit.
This year i have done some in boiling vinegar and some in cold vinegar to see which ones stay crunchy for longest.
My main crop onions i prefer to leave them to dry and string them up, similar the the French Onion sellers. I then hang them in the back porch, so my wife has ready supply for the kitchen.

Comment by Kathryn on December 26, 2009 at 11:26pm

Ej I have pickled onions before, it is very easy. You put the onions with thier skins on in a container with salt, a heavy brine solution. Everyday you change the water and salt for a week. After the week you peel them and pickle as normal.

Comment by Martha Hill on December 26, 2009 at 7:25pm

Ooops !! Typo !!! That would be " let the rest of us know how they turn out " !!

Comment by Martha Hill on December 26, 2009 at 7:23pm

I would bet that they will do well !! Be sure and et the rest of us know how they turn out !! We are always looking for new recipes !!

Comment by E.J. on December 26, 2009 at 11:32am

Thank You.
I will have a bumper crop of onions this year so this might be a great time to find out whether onions are adaptable to brining or other preservation methods.

Comment by Martha Hill on December 25, 2009 at 5:25pm

With brining its all pretty simple but different ingredients can give different flavors !! I imagine you can get some great recipes here !! Just ask !! Hope you enjoy this group !!

Comment by E.J. on December 23, 2009 at 3:14pm

We have "canned" some sauerkraut but, I look forward to trying some more complicated recipes.

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