Onions (Spanish), To Pickle

Ingredients

• two quarts of small silver-skinned onions
• salt
• water
• vinegar
• a small piece of alum

Method

1. 1

   Cut onions, soak in salt and water for a day, drain.

2. 2

   Boil vinegar with spices, pour over onions, adding alum to each jar.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 156. The excerpt below is the record exactly as published.

ONIONS (SPANISH), To Pickle. — Cut them in slices and lay them in salt and water for a day ; then put them to drain. Boil some vinegar with a good quantity of spice, and pour it upon the onions, adding a small piece of alum to each jar. ONIONS (STEWED). — Peel the onions, sprinkle them with flour, and fry them slowly to a fine brown, then stew them in broth for a couple of hours, adding salt and pepper to taste. ONIONS, To Grow. — Sow the seed on strong, well-manured, deeply-dug ground, from the end of February to the end of April, keeping them well thinned and free from weeds. The silver skinned, for pickling, should be sown in May on a poor soil. The Lisbon is sown in August, to draw for salad onions in the spring. The Tripoli and Rocca varieties are sown in August, transplanted in spring, and drawn in the August following. ONIONS, To Peel. — Onions may be peeled without causing un- easiness to the eyes of the peeler, by immersing them in warm water during the process ; and no smell will be left afterwards upon the hands. Or if peeled before a fire, the spirit of the onion will not get to the eyes. ONIONS, To Pickle. — Take two quarts of small silver-skinned onions

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