Pickled Onions

Ingredients

• First pour boiling water over the onions
• Leave them in the brine 48 hours
• Spice vinegar 'according to taste
• Set away for two or three days

Method

1. 1

   Pour boiling water over the onions to loosen the skins.

2. 2

   As soon as cool enough to handle begin to peel, dropping the onions as peeled into salt water to prevent their being discolored.

3. 3

   Make a strong brine, heat to the boiling point, and pour over the onions.

4. 4

   Drain off the vinegar, heat it again, and pour it over the onions in the jars in which they are to be stored; tie up the jars and set away.

As published

This recipe was extracted from The Rural cook book (1907), page 128. The excerpt below is the record exactly as published.

Pickled Onions, — First pour boiling water over the onions to loosen the skins. As soon as cool enough to handle begin to peel, dropping the onions as peeled into salt water (not brine) to prevent their being discolored. Make a strong brine, heat to the boiling point, and pour over the onions. Leave them in the brine 48 hours, then drain. Spice vinegar 'according to taste, litat lo boiling point, 'and pnur over the onions. Set away for two or three days

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