We grow our own food in a suburban village in the North East of England. Follow us as we keep up the battle to be self-sufficient.
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.