. But, they were red pickling onions, and I think it was equal apple cider vinegar, malt vinegar, a bit of balsamic vinegar, a couple of bay leaves, peppercorns, mascovado sugar, cinimum stick all boiled for 10 mins to take some of the acrid off the vinegar.
I'm doing doing tablespoon lots to experiment.
The original vinegar has a red tinge, do you think that may be from the red onions? Or I may have added red wine vinegar as well....?
