Yesterday we were able to find a 20kg bag of best quality Tasmanian pickling onions.
So today Robert is at his self-appointed task of peeling them all. A ghastly chore I think, but he sets himself up well so the worst of the fumes are blown away in the breeze.
In a few minutes I’ll make the brine, and then tomorrow we’ll make the vinegar solution to pickle them.
In a month’s time they will be ready to eat.
Just as well, the pickled onion stock from last year is getting very low.