Archive for Downsizer For an ethical approach to consumption
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bloke off the telly
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Pickling OnionsHas anyone noticed the price of them recently ? seems to be fluctuating loads depending on where you get em from one week to the next, also the size of some of the ones we are getting is different to normal, though we like large pickles 
We have also noticed very few people selling em this year at markets etc, a hole we're endevering to fill
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vegplot
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Milk in Tesco has gone up. EV went to buy some this morning on her way to work and it's gone from 41p to 54p a litre for skimmed UHT. If farmers are getting the increase I won't complain.
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Fee
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I grow my own, did shallots for pickling this year too. Though I suspect we're talking about different quantities to you 
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bloke off the telly
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Im doing TONS this year, we've noticed that not many people have them on their stalls at farmers markets, some say its cos they are so expensive this year so we aim to stock up for our Xmas markets , I tried smoking em after dry brining and before pickling. It gives em a really nice flavour , we also tried getting normal large onions, slicing em thin , brining em till soft then smoke em over oak, the best sandwich pickles EVER
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Fee
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ooOOoooh
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ksia
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The smoking sounds amazing, Mr. bloke - can you descibe a little how you do it? Could someone with an ordinary stove do it? Or a bonfire? (Apologies if these are ridiculous questions). And what is 'dry brining' - you just cover 'em in salt? For how long?
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cab
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British onions (we get 'em by the string half sack) are all pretty small this year, compared with previous years. Its often the smaller ones you get until later in winter, but this year the commercial crop of onions in East Anglia seems to be made up mostly of tiddlers; wasn't just the ones we've bought, the others I've seen for sale have been smaller too.
Now, does that mean that pickling onions would be more or less expensive? Cheaper 'cos there are more tiddlers around, or more expensive 'cos the a lot of the ones grown for pickling would be so small as to be practically uselsess?
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bloke off the telly
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we've had the opposite problem, we have had some HUGE ones  , not sure about the cost but we get them from global foods and they arent that expensive ( bout £2), I top 'n' tail mine, dip em in boiling water for 20 seconds, take em out and drop em in cold water and the skins come off a dream, no tears etc , I have a bradley wood smoker that I use, smoke em for about 8 hours then put them in vinegar with some chillies
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