Talk:Pickled onion

From Wikipedia, the free encyclopedia
Jump to: navigation, search
WikiProject Food and drink (Rated Stub-class, Mid-importance)
WikiProject icon This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.
Stub-Class article Stub  This article has been rated as Stub-Class on the project's quality scale.
 Mid  This article has been rated as Mid-importance on the project's importance scale.

Merge proposal[edit]

The following discussion is closed. Please do not modify it. Subsequent comments should be made in a new section.

Seems like the same thing to me. Well, I mean that cocktail onions seem like a kind of pickled onion. (talk) 18:26, 7 December 2008 (UTC)

No - they are completely different things - pickled onions are about an inch wide and yellow, cocktail onions are small and white. And they taste different. Kinda like trying to combine chickens and turkeys :-) —Preceding unsigned comment added by Siansimon (talkcontribs) 03:47, 18 January 2009 (UTC)

here man, I'm from Glasgow, and no sane person is deep-frying pickled onions. let alone eating them. I would assume it is down to the (only moderately accurate) misconception that Glaswegians will deep fry anything. I gotta say though, I lived there for the last 23 years, and I ain't ever eaten no deep fried pickled onion, or seen them sold anywhere. —Preceding unsigned comment added by (talk) 02:14, 27 March 2009 (UTC)

The above discussion is closed. Please do not modify it. Subsequent comments should be made in a new section.

Inconsistent description[edit]

The picture shows white onions, which according to the description in the text should be silverskins. However, the text itself defines onions pickled in white vinegar as being different from "pickled onions." Two problems with this; the picture caption and the body of the text are inconsistent, and the description seems to imply that the term "pickled onions" excludes silverskins, in which case they shouldn't be on the page at all. I would suggest the passage be modified to extend the category. Any objections? Madgenberyl (talk) 18:04, 24 November 2011 (UTC)

I agree, this whole article is a bit confused. To my mind, the term "Pickled Onion" can refer to any small variety of onion pickled in white or brown vinegar. Silverskins are just one popular variety which are usually (but not always) pickled in white vinegar. I don't know what the variety is that is used for the more common slightly larger type which are usually (but not always) pickled in brown vinegar. Does anybody know what this variety is? When I pickle onions I usually use Shalottes but, I admit, that is unusual.

--Roly (talk) 14:54, 21 February 2013 (UTC)

:Looks like one of the images in the article shows pearl onions, making this more confusing. --Nrautava (talk) 11:32, 25 December 2016 (UTC)

Oh, guessing difference between the two is they are separated into vegetable and food pages. So that was my mistake. --Nrautava (talk) 11:49, 25 December 2016 (UTC)

"Most Frequent" use of Silverskin Onions?[edit]

I seriously doubt that the "most frequent" use of Silverskin onions is in making the Gibson cocktail. I'd have said that's a fairly obscure use. (talk) 16:48, 12 November 2012 (UTC)