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Onion Pickle
From The Henderson cook book, 1914
Serves 10
— Mrs. Jimmie Cooper.
Presented as published in 1914. 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 The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 86. The excerpt below is the record exactly as published.
ONION PICKLE. Peel the onions until they look white, boil some strong salt water and pour over them; let them stand in this 24 hours. Keep the vessel closely covered to retain the steam, then wash them through 2 cold waters ; scald them in water, then drop them in cold water, then wash through another water, then wipe them dry and when cold pack in the jar and pour boiling vinegar with cloves, allspice, cinnamon and sugar
Cook this with the app: pantry check, scaling, and the assistant.