Wednesday, 5 November 2014

Pickled onions done

Before leaving for London on Friday, I pickled the onions and shallots I peeled on Thursday. They had had salt sprinkled over them to draw out as much liquid from them as possible. The vinegar (I made a sweet, spiced vinegar for onions) replaces the liquid during the pickling. They should be ready for eating in about a month.

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