One Gallon Pickled Onions

Ingredients

• Small silver skinned onions
• 1 teaspoon cloves
• 4 teaspoons cinnamon bark
• cayenne pepper
• 1 quart brown sugar
• 1 gallon vinegar

Method

1. 1

   Remove skins, put into brine strong enough to bear up an egg and let stand 24 hours.

2. 2

   Drain and place in glass jar with layers of onions and spices.

3. 3

   Boil sugar and vinegar and pour over pickles until jar overflows.

4. 4

   Seal airtight.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 42. The excerpt below is the record exactly as published.

1 gallon vinegar. Cook Yy hour. Cook tomatoes at same time but separate, then mix. Cook ‘4 hour longer and seal in glass jars. 9 quarts. MRS. J. C. MUELLER. One Gallon Pickled Onions. Small silver skinned onions. Re- move skins, put into brine strong enough to bear up an egg and let stand 24 hours. Drain and place in glass jar first a layer of onions then a sprinkling of horsradish, cinnamon bark, cloves and cay- enne pepper ; repeat until jar is full. To 1 gallon pickles use 1 tea- spoon cloves, 4 teaspoons cinnamon bark. Boil 1 quart brown su- gariin’ | gallon vinegar and pour this over pickles until jar over- flows. Seal airtight. “aft MRS. ELLA BRYNER, Helper. Chow Chow. 6 quarts cucumbers, 4 quarts onions, 1 large cauliflower, 3 tablespoons mustard seeds, 2 tablespoons celery seed, 114 tablespoons allspice (whole), 2 tablespoons white peppers (whole), 1 tablespoon cloves. Tie in cloth and let stand over night in vinegar. 114 cups Coleman’s mustard, 1 cup flour, 1 cup sugar, | 1 tablespoon tumeric., Put sugar, mustard, flour and tumeric to- gether and mix well with enough vinegar to make a cream. Take 11% gallons vinegar, put on fire, let come to boil, add mixture and cook well. Put pickles in pan and pour mixture over, boil. Put cu- cumbers and onions in brine 24 hours, cauliflower in brine 127 hours. MRS. M. E. BROOKS. Mustard Pickles. 1 quart small cucumbers, 1 quart large cu- cumbers, 1 quart small onions, 1 large cauliflower cut in pieces, 4 green peppers cut fine. Pour over these 4 quarts water and 1 pint salt, let stand 24 hours. Drain, then place vegetables in hot water to scald. Mix 1 cup flour, 6 tablespoons mustard, 1 tablespoon tum- eric powder, cold vinegar enough to make smooth paste, then add 1 cup light brown sugar, 14 cup white sugar and enough vinegar to make 2 quarts in all. Boil until it thickens, stirring constantly. Add vegetables and cook until heated through. Makes 5 quarts. MABEL PEACOCK. MRS. GEORGE ROBB. MRS. LA VERNE LLOYD. _ CARBON COUNTY COOK BOOK 69 . Green Tomato Pickles. 1 peck green tomatoes, salt, 14 dozen good sized onions coarsely sliced, 6 red peppers chopped, 1 cup su- gar, 1 tablespoon each of allspice, cinnamon and mustard, 1 tea- spoon cloves

Cook this with the app: pantry check, scaling, and the assistant.