Pickled Apples and Onions

Ingredients

• 1-lb. of sour apples
• 1-lb. of peeled small onions
• 2oz. of green or red chillies
• 1 pint of white wine, or best malt vinegar
• 1 dessert-spoonful of salt

Method

1. 1

   Pack the mixed apples, onions, and chillies in a pickle bottle.

2. 2

   Boil the white wine or vinegar with salt, then pour it over the pickles before it cools.

3. 3

   Cork the bottle and let it sit for two or three days before use.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 202. The excerpt below is the record exactly as published.

1-lb. of sour apples, 1-lb. of peeled small onions, 2oz. of green or red chillies, and pack them (mixed) in a pickle bottle. Boil 1 pint of white wine, or best malt vinegar, with 1 dessert-spoonful of salt

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