Last big pickled onion session did us both in, we had about 10-15kgs of the little thin skinned onions to peel. Despite the boiling water, they were a pain to peel so we kind of settled in round the kitchen table with a bottle of wine and made an evening of it
I reckon the thicker skins on the shallots make quite a difference, we were losing a layer of onion in frustration at times. But your recipe has rekindled a great love of mine, something almost impossible to find in the supermarkets, a crunchy, crisp onion that is essentially still an onion and not a squidgy thing, nor a sour vinegar thing, nor a chilli hot thing. Do you ever add sugar to your mix, my dad chucked some Demerara in his onions as he has the old school jam rolypoly and custard upbringing and can’t eat marinated herring unless it tastes like fish jam
Nice vid, recipe noted, subbed. Cheers