Yep + a few other bits and sourcing the right onions

( hartley hare Just some prick who thinks it doesn't apply to him, Mon 11 Feb 2013, 16:38, 1 reply, 12 years ago)

Ah, serious eh?
I do love a good strong home-pickled onion. We haven't made them in years actually...perhaps we should.
( Two Hats 🎩🎩, Mon 11 Feb 2013, 16:41, Reply)

I used to love them but my palate has changed and vinegar freaks my nut out these days.

( Monty Boyce, My cheese game is strong, Mon 11 Feb 2013, 16:44, Reply)

Vinegar is such a slag.

( Kroney, Mon 11 Feb 2013, 16:45, Reply)

Vinegar ruins the flavour of some things. Roasted beetroot = win. Pickled beetroot = fail.

( Fucking hell Jeff I am not a robot, Mon 11 Feb 2013, 16:57, Reply)

^ Total truth right here
We used to grow beetroot. Not only are they delicious roasted, but you can eat the leaves. A lot like spinach, in taste and texture.
( Two Hats 🎩🎩, Mon 11 Feb 2013, 17:05, Reply)

They sell them in asian supermarkets round my way.

( Monty Boyce, My cheese game is strong, Mon 11 Feb 2013, 17:30, Reply)

Nah' man I like 'em both.

( G/PP 💩💩💩💩💩&#128, Mon 11 Feb 2013, 17:31, Reply)

+ call the whole thing off?????
Nahh I use pimento (all spice) a little sugar and just use pre-pickled onions, the longer you leave them they hotter they get. Bird’s eye and scotch bonnet work well, also the Dorset Naga one’s after about 6 weeks are well hot.
( hartley hare Just some prick who thinks it doesn't apply to him, Mon 11 Feb 2013, 16:45, Reply)

Good advice, cheers

( Two Hats 🎩🎩, Mon 11 Feb 2013, 16:52, Reply)

For you X2 no problems

( hartley hare Just some prick who thinks it doesn't apply to him, Mon 11 Feb 2013, 16:53, Reply)

I used to know this fella in cyprus who would pickle his own onions.
And I swear man, it turned me into a dragon.
( G/PP 💩💩💩💩💩&#128, Mon 11 Feb 2013, 17:30, Reply)