I have been making pickled onions for years with no problems. I have recently bought pre peeled onions and find that in the pickle, these onions fizz in the jar.
Why is this - the onions look fresh and healthy?
I have been making pickled onions for years with no problems. I have recently bought pre peeled onions and find that in the pickle, these onions fizz in the jar.
Why is this - the onions look fresh and healthy?
The situation you describe sounds like natural Lacto-fermentation.
There are many airborne yeast around us all the time. Every culture on earth (no pun intended) has a some tradition of fermentation for storage purposes. It would seem that you have just the right conditions for that to occur.
This can be a good thing. It creates a product with properties than many find healthful. A few resources are here:
Same principle for white onions. If you submerged the onion goodness you have going on with a clean disc of some sort you can finish the fermentation and have a yummy condiment !
What you describe is "fermentation" and what you have accidentally created is indeed onion cider. ;-)
It'll be very hard to deduce the exact root cause for this particular batch with the information we have but maybe: