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?
I like this recipe:
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.