Pickled Onions

Ingredients

• Vinegar enough to cover them.
• To each quart of vinegar allow 2 teaspoonfuls of Allspice.
• 2 teaspoonfuls black Pepper.
• 1 teaspoonful Mustard Seed.

Method

1. 1

   Have the onions gathered when quite dry and ripe, take off the outside skin, then with a silver knife remove the inner skin; pierce the onions with a silver fork, and as fast as they are prepared put them into very dry bottles or jars.

2. 2

   Pour over sufficient vinegar to cover them, with the spice mixed in the above proportions, and put them in a dry place, be ready for use.

3. 3

   Tie down with bladder.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 86. The excerpt below is the record exactly as published.

Piekled Onions. Pickling Onions. Vinegar enough to cover them. To each quart of vinegar allow 2 teaspoonfuls of Allspice. 2 teaspoonfuls black Pepper. 1 teaspoonful Mustard Seed.

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