Pickled Onions

Ingredients

• Select small Silver-skin onions
• tablespoon salad oil
• two quarts vinegar
• an ounce each bruised ginger
• an ounce each allspice
• an ounce each whole black pepper
• one grated nutmeg
• quarter ounce mace
• eight cloves
• a teaspoon cayenne

Method

1. 1

   Remove the outer skins from the onions and soak in brine for three days.

2. 2

   Prepare a pickle of vinegar and spices, boil, and pour hot over the onions.

3. 3

   Seal and let stand for a month or six weeks.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 434. The excerpt below is the record exactly as published.

Pickled Oni&ns. — Select small Silver-skin onions, remove with a knife all the outer skins, so that each onion will be perfectly white and clean ; put into orine that will float an egg, for three days, then put in glass jars, and adding spices and small red PICKLES. 505 peppers, or rings of large ones, fill with cold vinegar and seal; put* ting tablespoon salad oil over top of each can will prevent onions turn- ing yellow. Do not cut onions so much in peeling that they will fall apart. Some scald spices with the vinegar instead of putting in lay- ers, while others like flavor of equal quantities white mustard, cor- iander and celery seed, allspice, and pepper-corns. If wanted very nice and white prepare as follows : Gather the onions, which should not be too small, when quite dry and ripe ; wipe off dirt, but do not pare ; make a strong brine of salt and water, put in the onions, change this, morning and night, for three days, and save the last l>rine. Take off the outside skin, and put onions in tin saucepan with equal quantities milk and the last orine ; add two tablespoons salt, put over fire, and constantlv turn the onions about with a v^ooden skimmer, letting milk and water run through holes of skim- mer, but the onions must not boil, and in stirring oe careful not to hreak them. Have ready a pan with a colander, into which turn the onions to drain, covering with a cloth to keep in steam. Place on a table an old cloth two or three times double : put the onions on this when quite hot, covering closely with an old piece of blanket to keep in the steam ; let remain till next day, when they will be quite cold, and look yellow and shrivelled ; take off the snrivelled skins, when they should be as white as snow, and put in jar. Make a pickle of vinegar and spices in proportion of an ounce each bruised ginger, allspice, whole olack pepper, one grated nutmeg, quarter ounce mace, eight cloves and a teaspoon cayenne to two quarts vinegar

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