{"id":203,"date":"2009-04-10T21:54:40","date_gmt":"2009-04-10T20:54:40","guid":{"rendered":"http:\/\/www.notnick.com\/cookbook\/?p=203"},"modified":"2009-04-10T21:54:40","modified_gmt":"2009-04-10T20:54:40","slug":"pickled-onions","status":"publish","type":"post","link":"https:\/\/www.notnick.com\/cookbook\/pickled-onions\/","title":{"rendered":"Pickled Onions"},"content":{"rendered":"<p>Makes: 2.7kg (6lb)<\/p>\n<p>2.7kg (6lb) Pickling Onions<br \/>\n4.5lt (8 pints) Water<br \/>\n450g (1lb) Salt<\/p>\n<p>Second Brining<\/p>\n<p>4.5lt (8 pints) Water<br \/>\n1.2lt (2 pints) Spiced Vinegar<br \/>\n450g (1lb) Salt<\/p>\n<p>Place the peeled onions into a large bowl and cover with brine, made from the salt dissolved in the water.<br \/>\nPlace a plate on top to prevent the onions from floating to the surface and leave for 12 &#8211; 18 hours.<br \/>\nDrain the onions, return to the cleaned bowl and scald with boiling water for 2 minutes.<br \/>\nCover the onions with the second solution of brine, made from the salt dissolved in the water.<br \/>\nPlace a plate on top to prevent the onions from floating to the surface and leave for 24 hours.<br \/>\nRemove the onions and drain thoroughly.<br \/>\nPlace into jars and cover with the cold vinegar.<br \/>\nLeave for 6 &#8211; 8 weeks to allow the flavour to mature<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Makes: 2.7kg (6lb) 2.7kg (6lb) Pickling Onions 4.5lt (8 pints) Water 450g (1lb) Salt Second Brining 4.5lt (8 pints) Water 1.2lt (2 pints) Spiced Vinegar &hellip; <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[8],"tags":[117,118,54],"class_list":["post-203","post","type-post","status-publish","format-standard","hentry","category-side-dishes","tag-onions","tag-salt","tag-vinegar"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.4 - aioseo.com -->\n\t<meta name=\"description\" content=\"Makes: 2.7kg (6lb) 2.7kg (6lb) Pickling Onions 4.5lt (8 pints) Water 450g (1lb) Salt Second Brining 4.5lt (8 pints) Water 1.2lt (2 pints) Spiced Vinegar 450g (1lb) Salt Place the peeled onions into a large bowl and cover with brine, made from the salt dissolved in the water. Place a plate on top to prevent\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<meta name=\"author\" content=\"Notnick\"\/>\n\t<meta name=\"google-site-verification\" content=\"DVnrHOSwIpU0W1n5b9NdWQU9DEmMFFC9q_JuxVrnn2U\" \/>\n\t<link rel=\"canonical\" href=\"https:\/\/www.notnick.com\/cookbook\/pickled-onions\/\" \/>\n\t\t<meta name=\"generator\" content=\"All in One SEO (AIOSEO) 5.0.4\" \/>\n\t\t<meta property=\"og:locale\" content=\"en_GB\" \/>\n\t\t<meta property=\"og:site_name\" content=\"Notnick&#039;s Cookbook - Not losing recipes since 2009\" \/>\n\t\t<meta property=\"og:type\" content=\"article\" \/>\n\t\t<meta property=\"og:title\" content=\"Pickled Onions - Notnick&#039;s Cookbook\" \/>\n\t\t<meta property=\"og:description\" content=\"Makes: 2.7kg (6lb) 2.7kg (6lb) Pickling Onions 4.5lt (8 pints) Water 450g (1lb) Salt Second Brining 4.5lt (8 pints) Water 1.2lt (2 pints) Spiced Vinegar 450g (1lb) Salt Place the peeled onions into a large bowl and cover with brine, made from the salt dissolved in the water. 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