Few things are finer that the crunch of a good pickled onion. As a child the pickle jar had to be prized out of my hands and replaced in the cupboard to save me from over indulging. There is something very addictive about the tangy taste and lip-smacking vinegaryness of a good pickled onion (not those overly sweet, silverskin pickling abberations).
Pickles are being sidelined from the picnic hamper and the dinner table by sun dried tomatoes, hummous and the insidious evil of Balsamic vinegar. This is a shame. We should celebrate pickles and pickling as they are part of our culture and heritage.
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