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Onion Pickle
From Virginia Cookery-book, 1884
Serves 10
Afterward, drop into seasoned vinegar.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 122. The excerpt below is the record exactly as published.
Onion Pickle. Take large white onions, and pour over them boiling salt- water ; let them stand so three days ; then pour off the brine and add fresh boiling brine, letting it remain other three days ; then take one gallon of vinegar, adding two ounces of turmeric
Cook this with the app: pantry check, scaling, and the assistant.