Posted Aug 25, 2008 by Tabbymcg
Hi....
Followed this recipe and made perfect pickled onions! However, you can save a little bit of time here. Salt dissolves just as quickly in cold water as hot, so there's no need to boil it all up and wait for it to cool down again. Sugar dissolves more quickly the hotter the liquid its going into is because its an endothermic (ie needs to take in energy to happen)reaction, but salt dissolving is an exothermic (ie gives out energy when it dissolves) so the temperature of the liquid makes no difference at all. Try it out and see!
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Posted Sep 1, 2008 by Shazz PRME(emeritus)
That's great to know. Thanks for that very handy tip and I was pleased to hear that you enjoyed your perfect pickled onions. 
shazz 
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