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Pickled Onions
From The national course in home economics, 1917
Serves 10
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 The national course in home economics (1917) by Ruth Allen Beezley, page 268. The excerpt below is the record exactly as published.
PICKLED ONIONS. Select small onions of equal size, perfectly sound; peel and scald in salt water till they are tender, drain and put into glass jars; heat to 380 PICKLES, VINEGAR AND BRINE. boiling point sufficient vinegar to cover them, scalding with it mixed whole cloves and mace
Cook this with the app: pantry check, scaling, and the assistant.