Pickled Onions

Ingredients

• one peck of onions
• one-half gallon white wine vinegar
• three bay leaves
• one slice horseradish
• one small red pepper
• two tablespoons white mustard seed

Method

1. 1

   Peel onions and cover thoroughly with salt.

2. 2

   Put in bag to drip overnight.

3. 3

   Wash thoroughly in the morning and dry with cloth.

4. 4

   Put boiling vinegar on onions, let boil for two minutes.

5. 5

   Fill jars half full of onions, then add bay leaves, horseradish, red pepper, and mustard seed.

6. 6

   Fill jar with onions and pour over all boiling vinegar.

7. 7

   Bottle in pint jars.

As published

This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 8. The excerpt below is the record exactly as published.

PICKLED ONIONS Peel onions and cover thoroughly with salt. Put in bag to drip over night. Wash thoroughly in morning and dry with cloth. To one peck of onions use one-half gallon white wine vinegar. Put on vinegar and when boiling put in onions, when boiling again let bo'l two minutes. Then have ready red peppers, white mustard seed, bav leaves and horesradish root. Fill jars half full of onions, then put in each jar three bav leaves; one slice horseradish: one small red pepper; two tablespoons white mustard seed

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