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Pickled Onions
From Modern cookery, in all its branches, 1884
Serves 10
Use the proper kind for pickling.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 468. The excerpt below is the record exactly as published.
PICKLED ONIONS. Take the smallest onions that can be procured,* just after they are harvested, for they are never in so good a state for the purpose as then ; proceed, after having peeled them, exactly as for the eschalots, and when they begin to look clear, which will be in three or fen minutes, put them into jars, and pour the pickle on them- Th * The Heading onion is the proper kind for pickling. 588 MODERN COOKERY. [chap. XXV. vinegar should be very pal
Cook this with the app: pantry check, scaling, and the assistant.