Get a gander of my latest adventure in lactic acid fermentation: pickled (or more precisely "pickling") onions.
I started this project last Friday morning as I pulled into the farm and immediately began yanking onions out of the onion field adjacent to the parking lot. After about an hour of yanking, I rinsed them off with the hose outside the door of the milking parlor and hauled them into the kitchen for prepping (about 2 hours) and brining (30 minutes). Now the wait is on.
The slide show depicts most of the steps involved with captions written in a "How To" voice. None of the steps require a greater apprehension of culinary science and technique than might be found in a teenaged chimpanzee -albeit a teen chimp who hangs around kitchens.