[Sca-cooks] peeling onions

[AEllin Olafs dotter]

This is the way the canning books suggest you handle them for pickling. 
I've done it, and it works pretty well. They do get slippery, though... ;-)

This is also the way, Jadwiga, that what's his name did the garlic, 
remember?  and it did indeed move faster. Not worth it unless you are 
doing bulk, but for a lot, it does seem to speed things up.

AEllin

Sue Clemenger wrote:

>I've never done anything with pearl onions, but maybe you could blanch
>them, briefly, using the same method one does for getting skins off
>tomatoes and peaches (i.e., a brief bath in boiling water, and then
>plunge into cold?)
>--maire
>
>  
>