Pickled Onions (Another Way)
From Cassell's dictionary of cookery, 1892
Serves 10
Store for a month before use. Probable cost: onions, 1s. to 1s. 6d. per gallon.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1018. The excerpt below is the record exactly as published.
an inch of whole ginger to each quart. Boil gently for five minutes, let the liquid cool, and pom- it over the onions. It must be boiled again twice before the onions are fastened up, and should be sufficient to cover them entirely. Put the pickle into jars, cork securely, and cover them with bladder, then store for use. If it is preferred, instead of boiling the vinegar three times, the onions may be thrown into it when boiling, and simmered gently for two minutes. Probable cost, onions. Is. or Is. 6d. per gallon. Onions, Pickled (another way). — Pre- pare the onions as in the last recipe, but instead of throwing them when peeled into vinegar, throw them into biine sufficiently strong to bear an egg. Let them remain in this until the next day, then drain them, and lay them between two cloths to dry. Boil as much vinegar as will cover them with half a tea- spoonful of coriander seed, an inch of whole ginger, and an ounce of peppercorns
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