I like to have a small jar of pickled onions on my shelf so that I can munch them fairly fresh and do another jar to follow. I use sarsons white spirit vinegar straight on to the onions.
My sister insists that the vinegar must be boiled. When I asked why, she said it was mother's way and she had always done it that way!
I seem to recollect that "we've always done it like that" led to the demise of lots of British industry. So why, in the days of pasteurized vinegar is there any need to boil it?
I know if you use spices you should warm the vinegar to infuse them, but not boil it.
Ideas?