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Onions, To Pickle
From Recipes for the million, 1891
Serves 8
Vinegar should cover onions by at least two inches.
Presented as published in 1891. 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
Nutrition per serving
118Calories
4 gProtein
20 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories118 kcal
Protein4.2 g
Carbohydrates20 g
Fiber6.3 g
Sugars7 g
Total Fat3.2 g
Saturated Fat0.3 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium15414 mg
Potassium394 mg
Calcium106 mg
Iron2.2 mg
Magnesium52 mg
Phosphorus113 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C7.9 mg
Vitamin A2.1 mcg
Vitamin E0.4 mg
Vitamin K6.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate43 mcg
Choline19 mg
Caffeine0 mg
Water266 g
Estimated from matched ingredients across 8 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, To Pickle. — Take two quarts of small silver-skinned onions and pour upon them some boiling hot strong salt and water, let them remain in the brine for a couple of days, then drain them dry. Pour into a saucepan sufficient white wine vinegar to well cover the pickles, and to each quart add one ounce of sliced horse-radish, one ounce of black pepper, one ounce of allspice, two ounces of mustard seed, and half an ounce of salt
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