{"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,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"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":[],"_links":{"self":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/203","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/comments?post=203"}],"version-history":[{"count":1,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/203\/revisions"}],"predecessor-version":[{"id":204,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/203\/revisions\/204"}],"wp:attachment":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/media?parent=203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/categories?post=203"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/tags?post=203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}