Pickled Onions
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
The best sort of onions for pickling are the small white buttons.
Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 62. The excerpt below is the record exactly as published.
vinegar enough to cover them, boiling hot; strew over the onions whole pepper and white mustard seed, pour the vinegar over to cover them; when cold, put them in wide- mouthed bottles, and cork them close. A tablespoonful of sweet oil
Cook this with the app: pantry check, scaling, and the assistant.