Pickled Onions
From The way to the heart, 1905
Presented as published in 1905. 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 The way to the heart (1905) by Carrie Pickett Moore, page 9. The excerpt below is the record exactly as published.
Pickled Onions. Scald I gallon of silver-skin onions — small ones are the best — and sprinkle them with salt, first putting in a layer of onions and then one of salt, and let them stand for 24 hours. Drain them, wash well, and cover with clear water for 4 hours. Then put them in a stone jar and fill with pure vinegar
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