Indian Onion Pickle
From Anglo-Indian cookery at home, 1895
Onions will be preferable to English-made pickles.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 16. The excerpt below is the record exactly as published.
two tablespoonfuls of moist sugar, a root of ginger, one dessertspoonful of salt. Gi-ind all to a smooth paste, mix 36 A NGLO- INDIA N COOKER Y. in a bottle of vinegar, and put away in chutney bottles or jars. Kashmsr© Chutney. — G-rind to a paste the following : — quarter pound each of mustard seed, stoned raisins, chillies, and salt ; half a pound each of green ginger and garlic. Dissolve one pound of moist sugar in two quarts of vinegar ; mix with the paste ; bottle and use after having been kept in the sun for three weeks. PICKLES. 37 PICKLES. Indian Onion Pickle. — Take two pounds of small white onions (the size of cherries), strip off the outer skins, and '])ut into a wide-mouthed jar with two tablespoonfuls of salt; place in the sun for a week, daily removing any water that may be secreted. Now add an ounce of sliced green ginger, two whole garlics, two table spoonfuls of moist sugar, and fill up with vinegar
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