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Chutneys And Pickles

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GillE:
Especially for Rik, here's a link to a chutney making guide which includes comments about including salt.  The recipes don't indicate how much chutney they normally make, but in my experience most recipes produce between 4 and 6 lbs.  So if a recipe calls for two teaspoons of salt, that means it will constitute roughly 0.4%.  However, there is no reason why you can't use lo-salt instead of table salt or leave it out altogether.

I'm surprised that supermarket pickled onions should have a high salt content.  When you make pickled onions, you immerse them in brine to draw water out of the onions.  Then you rinse them off before pickling.  In theory, there should be be no salt at all in pickled onions.

Rik:

--- Quote from: GillE on November 08, 2009, 11:46 ---Especially for Rik, here's a link to a chutney making guide which includes comments about including salt.  The recipes don't indicate how much chutney they normally make, but in my experience most recipes produce between 4 and 6 lbs.  So if a recipe calls for two teaspoons of salt, that means it will constitute roughly 0.4%.  However, there is no reason why you can't use lo-salt instead of table salt or leave it out altogether.
--- End quote ---

Thanks, Gill.  :thumbs:


--- Quote ---I'm surprised that supermarket pickled onions should have a high salt content.  When you make pickled onions, you immerse them in brine to draw water out of the onions.  Then you rinse them off before pickling.  In theory, there should be be no salt at all in pickled onions.

--- End quote ---

All the ones I've checked (I prefers Kit's Kitchens to all others) have had significant amounts of salt, sadly. :(

GillE:
Pickle your own onions, Rik, (or sweet talk the missus into it) - there shouldn't be any salt at all but if there is, it will just be a trace.

Here's a couple of recipes:

http://www.bbc.co.uk/food/recipes/database/pickledonions_7719.shtml
http://forum.downsizer.net/index.php?component=catalogdisplay&show_post=756527&Cuisine=&Course=&Special1=&search_text=pickled+onions

Rik:
Thanks. The problem is, how do we test? The sodium control is vital, so we have to get things right. Sue did make her own onions last year, but I demolished them too quickly. ;D

One test may be to weigh, which I have to do daily. If I eat something salty, my weight will go up by 0.3-0.5kg due to fluid retention.

sam:
definitely OTT... but http://www.topac.com/saltmeter.html

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