Pickled Onions

Ingredients

• Peel the onions
• boil some strong salt and water
• whole pepper
• mustard seed

Method

1. 1

   Peel onions and soak in strong salt water for 24 hours.

2. 2

   Drain and pour hot vinegar with spices over onions to cover.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 46. The excerpt below is the record exactly as published.

mustard seed, three tablespoonfuls of ground mustard and the same of celery seed; add a pound of brown sugar and threé quarts of good vinegar. Oook this compound slowly until it begins to thicken, then pour it hot upon two gallons of chopped cabbage, which should be shaved or chopped very thin. This pickle îs ready to bottle for use when it has boiled fifteen minutes. ÏO PICKLE CABBAGE. A VERY NICE^ YELLOW PICKLE. Cut four cabbage heads into eighths, if large, or quarters, if small; they must be white and tender. Soak it in strong brine for three days and scald it in clear water until you can pierce it with a straw. Take it out and dry it on large dishes for twenty-four hours. Then put it into strong vinegar, with powdered tur- meric, sufficient to color the cabbage yellow. Let it remain in thîs vinegar ten days; then take it out and drain on a sieve for several hours. Hâve the foUow- ing spices prepared, then pack in a jar alternately one layer of cabbage and one of spices. For each gallon LA CUISINE CREOLE. 113 of vinegar allow five pounds of sugar, three ounces of turmeric, two of ginger, four of horse radish^ two of whîte mustard seed, one-half ounce of celery seed, quarter of an ounce of mace, two ounces of whole pep- per, whîte if you can get ît, and four ounces of garlic. Scald the vinegar and sugar together, and pour hot on the cabbage and the spices. Cover tight, and you will have an admirable pickle. TO PICKLE RED CABBAGE. Slice the cabbage and sprinkle with sait. Let it remain three days; drain, and pour over it boiling vinegar in which you have put mace, bruised ginger, whole pepper and cloves; let it remain in this until next day. Then give one more scald, and it is ready to put up for usa The purple red cabbage is the best. CHOW-CHOW PICKLE. Take a quarter of a peck each, of green tomatoes, pickling-beans, and white onions (scald the onions separately), add one dozen cucumbers, green peppers, and a head of cabbage chopped. Season with ground mustard, celery seed, and sait to taste. Pour over thèse the best cider vinegar to cover them, and let ail boil two hours, and while hot add two tablespoonfuls of sweet oil and the same of white sugar. Bottle and seal up carefully in wide-mouthed glass jars. PICKLED CAULIFLOWEB. Take large, ripe, full-blown cauliflowers; divide the pièces equally and throw them into a kettle of boiling water; boil them until a lîttle soft, but not as much as if for the table. Take the pièces ont and let them cool 114 LA CUISINE CREOLE. m then seald an ounce of mace^ to each quart of good cider vinegar, and pour it hot on the cauliflower. Spices such as are usually used in pickling^ improve this receipt^ and should be tied in a bag and thrown in with the pickle at the last, remembering not to use dark spices, as they discolor the cauliflower. White pepper, white mustard seed and ginger are the spices suitable for this pickle. PICKLED LEMONS. They should be small and hâve a thick rind. Kub them hard with a pièce of flannel, then slit them through the rind in four quarters, but not through the pulp; fill the slits with sait hard pressed in, set them upright in a crock four or flve days, until the sait melts. Turn them each day in their own liquid until they get tender. Make the pickle to cover them of vinegar, some of the brine of the lemons, pepper and ginger ; boil this pickle and skim it well, and when cold put it over the lemons with two ounces of mustard seed and two cloves of garlic, to six lemons. This is fine for flsh when the lemons are ail used. TO PIOBIjE onions. Peel the onions, boil some strong sait and water

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