Pickled Onions

Ingredients

• Select small silver-skinned onions
• half a tea-spoon cayenne pepper
• two tea-spoons each chopped horse-radish
• and cloves
• four table-spoons cinnamon bark
• bring vinegar to boiling point
• add brown sugar in the proportion of a quart to a gallon

Method

1. 1

   Remove outer skins from onions, soak in brine for three days, drain, layer in a jar with horse-radish, cinnamon, cloves, and cayenne pepper.

2. 2

   Bring vinegar to a boil, add sugar, and pour over onions.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 147. The excerpt below is the record exactly as published.

PICKLED ONIONS. Select small silver-skinned onions, remove with a knife all the outer-skins, so that each onion will be perfectly white and clean. Put them into brine that will float an egg for three days, drain, place in jar, first a layer of onions three inches deep, then a sprink- ling of horse-radish, cinnamon bark, cloves, and a little cayenne pepper; repeat until jar is filled, in proportion of half a tea-spoon cayenne pepper, two tea-spoons each chopped horse-radish and cloves, and four table-spoons cinnamon bark, to a gallon of pickles; bring ~ vinegar to boiling point; add brown sugar in the proportion of a quart to a gallon

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