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pickling problems

lestblight Apr 16, 2013 09:30 AM

so i was making pickled red onions and i noticed they got a lil soft.. didnt have much bite after sitting in the brine.

The onions were fresh but i wonder if the boiling vingear cooked them too much,

Should i let it cool before incorporating the brine? or should i add some calcium chloride to help keep them fresh?

thanks alot!

  1. applgrl Apr 17, 2013 07:10 PM

    I like this recipe:
    http://chefmichaelsmith.com/recipe/pi...

    but I make sure I slice my onions pole-to-pole; they seem to hold their shape/texture better. Awesome with fish tacos.

    Also I only make one jar at a time; if you made a huge batch the larger amount of hot liquid might cook them more.

    1. lestblight Apr 16, 2013 10:15 AM

      i found it weird to put it boiling.. but every recipe i read suggested this!

      1. h
        Harters Apr 16, 2013 09:55 AM

        Yes, possibly a problem with boiling the vinegar. I've always let vinegar go cold (and, indeed, stand for several days in the pickling spices) before using - but, never having put hot vinegar on the onions, I couldnt be certain if that's the cause of your problem.

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