Onion Pickle
From Kentucky receipt book, 1903
Serves 20
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 197. The excerpt below is the record exactly as published.
Onion Pickle. Take 1 peck small white onions and pour over them boiling water ; add a good deal of salt. Let them stand 3 or 4 days. Then skin, wash and pack in jars; putting 2 small red peppers in each jar. Boil enough vinegar to cover them, with 1 ounce white mustard seed, ^2 ounce celery seed, 1 ounce cinnamon bark
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