Pickled Onions
From How to cook vegetables, 1911
Presented as published in 1911. 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
Nutrition per serving
75Calories
2 gProtein
18 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories75 kcal
Protein2 g
Carbohydrates18 g
Fiber4.3 g
Sugars6.5 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium20 mg
Potassium275 mg
Calcium68 mg
Iron0.9 mg
Magnesium29 mg
Phosphorus49 mg
Zinc0.4 mg
Copper0.1 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0.5 mcg
Vitamin E0.5 mg
Vitamin K8.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate30 mcg
Choline11 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 63. The excerpt below is the record exactly as published.
Pickled Onions. Choose small onions and skin them carefully. Put them into a bowl with a handful of white salt and let them remain in it for three or four days, stirring them up from time to time. Take them out 1 no HOW TO COOK VEGETABLES. of this brine, wash, then boil them for 5 minutes in slightly salt water. Take them out, freshen them with cold water, and drain on a cloth. Then put them into bottles. Boil some white vinegar for several minutes with some peppercorns
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