Some of my onions are small this year so I intend to pickle them. Do they need to be blanched at all or can I just add the pickling vinegar? Also, how long will they need to ferment before being ready to eat?
Hi
When i do my shallots i soak them in salt water overnight good rinse in the morning then add a spoon full of sugar to the jar with the pickling vinegar, But i have allso done what you say peel in the jar + vinegar, there ok more of a crunch i find, Depends on your own taste ;)
I try to leave them at least one month before eating ;) but longer is better..
we always soak ours in brine overnight like steve76 but sometimes instead of sugar I've put in a whole chilli :)