In that little brown bowl were the last 4 pickled onions from my pre-Christmas batch. There was nothing to do about it, but make some more.
Twenty minutes of teary eyed peeling, twenty four hours of salty soaking (above), and two weeks of mellowing in vinegar sugar salt-n-pepper, and voila; I'll have another lot.
We eat very simply at lunch; usually thin gruel, simple veggie salads, and cheese. Pickles are essential at lunchtime; onions, gherkins, or walnuts, but I'm now going to suffer a 2 week gap without any pickled onions. My own fault, I should have seen the disaster looming.
Anyway, here they are, done; now all I have to do is wait. Torture.
I've decided to abandon most of my other pickle making. These onions are essential, walnuts are almost essential, and my lightly pickled curry flavoured cauliflower florets are certainly worthy of another batch. Otherwise I intend giving up making all those other 'also-rans'.