blake asked:

> how did you do the pickled onions, bob?

It was an experiment, based on the recent discussion about the Food Tumbler,
which made me wonder if vacuum-packing could expedite the pickling process.

I used the little "boiling" onions: Peeled and the root end cut off, but
otherwise left whole. About a cup and a half of cider vinegar, then added
sugar and salt until the brine tasted "right". Added the onions, brought the
brine to a boil, then let it cool to room temperature in the pan. Put the
brine and onions into a FoodSaver bag and vacuum-packed it. This process was
completed around 8:00 AM. By 5:45 PM, the onions were nicely pickled.

Bob