the refrigerator pickle.

bburned

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Everyone uses 1:1:1. Water, vinegar, sugar. I did 1:1:.75. maybe even half sugar.
plus a big pinch of salt. Teaspoon maybe
 

rascal

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Everyone uses 1:1:1. Water, vinegar, sugar. I did 1:1:.75. maybe even half sugar.
plus a big pinch of salt. Teaspoon maybe

I assume these are what we call gerkins?
I do a pickle of 1 litre white vinegar 1 cup of sugar. Spices also added. Seeds etc.

Russ
 

Yorky

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Every time that I pickle onions they are initially stored in a dark cupboard. After a month or two they are relocated to the fridge where they then appear to be good for about another six months at least.

I pickle with 5% acetic acid vinegar, whole peppercorns, slotted red chillis and sliced garlic. No additional water and no sugar. In fact I painstakingly dry the onions after brining to minimise the residual water. Nothing is cooked nor heated.

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"Bite Back" Pickled Onions Recipe - Food.com
 
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Yorky

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Every time that I pickle onions they are initially stored in a dark cupboard. After a month or two they are relocated to the fridge where they then appear to be good for about another six months at least.

I pickle with 5% acetic acid vinegar, whole peppercorns, slotted red chillis and sliced garlic. No additional water and no sugar. In fact I painstakingly dry the onions after brining to minimise the residual water. Nothing is cooked nor heated.


If I pickle cucumbers or gherkins the process is exactly the same.
 
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