Pickled Onions
From Purity flour cookbook, 1917
Use a silver knife for peeling.
Presented as published in 1917. 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 Purity flour cookbook (1917) by E. Warner, page 87. The excerpt below is the record exactly as published.
PICKLED ONIONS Select small onions. Remove carefully with a silver knife all the outer skins, brine for 34 hours, then pack in jars and pour boiling cider vinegar over them
Cook this with the app: pantry check, scaling, and the assistant.