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I deliberately planted my onion sets too close together so I could pull up every other one and pickle the small-uns and allow the remainder to grow onto a larger size.

I haven't pickled onions before and always assumed recipes referred to onions that had been left to dry off a bit and had a brown outer layer.

If I pickle freshly pulled onions do you think there might be a danger of their moisture content diluting the vinegar - possibly making it too dilute to keep the bugs out? Or am I worrying unnecesarily?

Do you think the 'soak in brine' first step that all recipes seem to  share should take care of the moisture issue?

Any advice from experienced picklers gratefully appreciated.

You put a hand full of salt on them, leave it overnight then rinse off.

This draws out the moisture so that the vinegar mix you use for your pickle can be absorbed.

I use the 'wet' brine method, which is to soak the onions in a mix of 2oz salt to 1 pint water to each pound of onions.  Leave for 24 hours/overnight.  Rinse and pack in jars and cover with malt vinegar.

valmarg

I did it like Valmarg and they were perfect.

add a couple of teaspoons of honey, wow!!

Or even using a proportion of sherry vinegar to malt.

Gives a sweeter pickle.  Not so harsh as 100 per cent malt vinegar.

valmarg