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Onion Pickle
From How we cook in Tennessee .., 1906
Serves 20
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 166. The excerpt below is the record exactly as published.
Onion Pickle. — Put silver skinned onions in a salty brine for three nights. Take them out and soak in clear water half of a day. Put vinegar on to boil with red and black pepper and mace. Let this come to a boil; then drop onions in until hot through. Put them into jar then for two mornings more; put vinegar into kettle and let it come to a boil; pour over onions, not taking onions out. Onion Pickle. — Peel and boil small onions in milk and water ten minutes. To one gallon vinegar add half ounce mace, one- quarter ounce cloves, three tablespoons salt, half teaspoon alum
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