I've had a request from the glw.

[Burney]

Surely that involves peeling little onions?

Yes, but that is literally the most difficult bit (apart from heating the vinegar with the various pickling spices, which can make a bit of a honk). You then salt them on kitchen towel for a day to leach out the moisture and ensure crispness when pickled.

[Sir C]

Yes, but that is literally the most difficult bit (apart from heating the vinegar with the various pickling spices, which can make a bit of a honk). You then salt them on kitchen towel for a day to leach out the moisture and ensure crispness when pickled.

My least favourite kitchen activity is peeling onions. Of any size. Also shallots. And garlic. Let's say all the aliums. Alia?

[Burney]

My least favourite kitchen activity is peeling onions. Of any size. Also shallots. And garlic. Let's say all the aliums. Alia?

Pro-tip (at least as far as onions are concerned): Sacrifice the first layer of onion. Cut through the skin and first layer and you're no longer fúcking about with the stupid papery bit and can do it in half the time.

[Sir C]

Pro-tip (at least as far as onions are concerned): Sacrifice the first layer of onion. Cut through the skin and first layer and you're no longer fúcking about with the stupid papery bit and can do it in half the time.

That is my MO. I still hate it.

[Burney]

That is my MO. I still hate it.

It's worth the suffering to have complete control over the nature of your pickled onions, though.