pickled onions..

[Ruffsta]

I sometimes buy "Antonio's Pickled Onions"...

in the jar you can clearly see: onion, red pepper flakes and a bayleaf..

on the label it says for ingredients:
onions
water
vinegar
salt
spices - which I just mentioned above
sodium metabisulfite

now, I would like to make the same product, but I don't have the sodium metgabisulfite... 3 weeks in the cabinet, the onions turned blue.. wth?

even if I had the sodium metabisulfite - I wouldn't know how much to use.. so how do you properly can onions?

also, if you saw these jars in the store they are not "canned" or safety sealed in any manner..

[Ruffsta]

you can also make red ones when using red vinegar...
[img]
https://www.amarals.com/store/images/pi ... ineMed.jpg[/img]

[Ruffsta]

...

[ThorsDottir]

When you buy the sodium metabisulfite, it tells you how to use it (at least the one I buy from MidwestSupplies.com does). It will say use X per Gallon so you'll have to do a little math. Costs like $3 for a pound.

Why sodium as opposed to potassium metabisulfite? I use sodium m. for sanitation and potassium m. to kill anything I don't want in my product (wild yeast or bacteria etc).

[jpr54_]

Personally, I would not use the metabisulfite-
it is dangerous

[ThorsDottir]

Personally, I would not use the metabisulfite-
it is dangerous

Link to a study?

[jpr54_]

https://www.cns.fas.harvard.edu/safety/pdf/Sodium%20Disulfite.pdf
https://blog.foodfacts.com/index.php/2011/05/31/sodium-metabisulfite/

here is some info

[Ruffsta]

recently I went to STAR located in swansea, ma and bought a gal of yellow and a gal of clear ready to go vinegar mixes.. $5 each

it's what they use and sell in the stores in their products..

yeah, I haven't done the math... might not be cost efficient in the end.. atleast not for when I do onions.. but peppers is possible..