Jitagon, since when does have bread have flavour? I always thought its what you put on the bread that gives it flavour!?

If you have ever tasted bread that is baked in France or Spain you would no how wrong you are

Hope you're still checking this thread out Don.

I LOVE pickled onions but the last 2 jars I bought were inedible - they were soft and soggy - so I'd given up.

Is it safe to try again?

I LOVE pickled onions but the last 2 jars I bought were inedible - they were soft and soggy - so I'd given up.

Yes, for years I have been buying the picked onions (large) and pickled sliced beetroot (red). But this year I've found the pickled onions soft/slimey and the beets a bit off colour. So I stopped buying about 6 months ago. Is it safe to buy again ???

Yes I know I was way off with the comment about flavour, just when i think bread i dont think flavour i dunno....now im confused.

I LOVE pickled onions but the last 2 jars I bought were inedible - they were soft and soggy - so I'd given up.

Yes, for years I have been buying the picked onions (large) and pickled sliced beetroot (red). But this year I've found the pickled onions soft/slimey and the beets a bit off colour. So I stopped buying about 6 months ago. Is it safe to buy again ???

I bought pickled beetroot about a month ago and that was O.K., if too hard (i.e. not cooked enough) but edible.

Jitagon, since when does have bread have flavour? I always thought its what you put on the bread that gives it flavour!?

So what's the point of making all those farmhouse/baguettes/sourdough/wheatgerm/ciabatta/foccacia ... oh Christ, why am I bothering. You're an idiot.

Hope you're still checking this thread out Don.

I LOVE pickled onions but the last 2 jars I bought were inedible - they were soft and soggy - so I'd given up.

Is it safe to try again?

Find a large airtight jar - an old jamjar or an old pickled onion jar.

Go buy some of those local shallots at your greengrocers. Peel the shallots but leave whole and tip into the jar. Squeeze as many in as possible.

Chuck some black peppercorns, a couple of little chillis in the jar. Top up with malt vinegar. (Or omit peppercorns, chillis and add pickling vinegar if you can find it - Tops in Central has some.)

Close jar tightly and put in a dark cupboard or drawer (preferably lower down so it doesn't get too warm) and leave for 3 or 4 months.

Once opened, refrigerate and use as you'd usually do.

I've got some, should be ready for Christmas cold meats and pickles. Hey I'd invite you all round but I don't think I've got enough of them.

Hope you're still checking this thread out Don.

I LOVE pickled onions but the last 2 jars I bought were inedible - they were soft and soggy - so I'd given up.

Is it safe to try again?

Find a large airtight jar - an old jamjar or an old pickled onion jar.

Go buy some of those local shallots at your greengrocers. Peel the shallots but leave whole and tip into the jar. Squeeze as many in as possible.

Chuck some black peppercorns, a couple of little chillis in the jar. Top up with malt vinegar. (Or omit peppercorns, chillis and add pickling vinegar if you can find it - Tops in Central has some.)

Close jar tightly and put in a dark cupboard or drawer (preferably lower down so it doesn't get too warm) and leave for 3 or 4 months.

Once opened, refrigerate and use as you'd usually do.

I've got some, should be ready for Christmas cold meats and pickles. Hey I'd invite you all round but I don't think I've got enough of them.

I think you will find that the secret of 'crisp' pickles is to 'salt 'them for 24 hours before adding the vinegar.....prepare the onions...cover with salt...rinse after 24 hours. This 'salting 'draws moisture from the onion which helps to keep the texture......soft pickles can also be due to being old and out of date.

I think you will find that the secret of 'crisp' pickles is to 'salt 'them for 24 hours before adding the vinegar.....prepare the onions...cover with salt...rinse after 24 hours. This 'salting 'draws moisture from the onion which helps to keep the texture......soft pickles can also be due to being old and out of date.

I've tried both ways - salting first as you recommend (and all the foodie books tell you to do this) and I've tried without salting, and I haven't found any difference in taste/crispiness. Anyway I shall let you know on Boxing Day if they are OK. I've done some red cabbage too as Mr CC likes this - though if you spill any, you're in real deep doo-doo as the stains never come out.

I have eaten Don's food several times and it has always been great sometimes the service is a bit slow but overall very happy!! keep up the good work Don.

Jitagon, since when does have bread have flavour? I always thought its what you put on the bread that gives it flavour!?

.....and there speaks a true expert...dont know why he wanted to post his comment when he obviously knows sod all about the subject. Salt is a very nessesary ingredient in bread making,it assists the yeast to rise and enhances the flavour of the flour.No salt will produce a bread that is probably 'proved' with chemical rising agents and gives a very light texture.A good loaf of bread is a meal unto itsself,,,a slab of salted butter and a hunk of 'Mainland" vintage cheese.........

Wrong; when preparing the dough for breads etc. the last ingredients should be the salt. Salt makes it difficult for the yeast to grow. It could even stop the process for the yeast to grow.

Gerd

Hope you're still checking this thread out Don.

I LOVE pickled onions but the last 2 jars I bought were inedible - they were soft and soggy - so I'd given up.

Is it safe to try again?

Find a large airtight jar - an old jamjar or an old pickled onion jar.

Go buy some of those local shallots at your greengrocers. Peel the shallots but leave whole and tip into the jar. Squeeze as many in as possible.

Chuck some black peppercorns, a couple of little chillis in the jar. Top up with malt vinegar. (Or omit peppercorns, chillis and add pickling vinegar if you can find it - Tops in Central has some.)

Close jar tightly and put in a dark cupboard or drawer (preferably lower down so it doesn't get too warm) and leave for 3 or 4 months.

Once opened, refrigerate and use as you'd usually do.

I've got some, should be ready for Christmas cold meats and pickles. Hey I'd invite you all round but I don't think I've got enough of them.

I think you will find that the secret of 'crisp' pickles is to 'salt 'them for 24 hours before adding the vinegar.....prepare the onions...cover with salt...rinse after 24 hours. This 'salting 'draws moisture from the onion which helps to keep the texture......soft pickles can also be due to being old and out of date.

Thanks Gennisis and Chickencurry, I can't stand cooking but even I should be able to manage that without making a complete hash of it! I'll give it a try!