Pickled Onions

Ingredients

• small white onions
• one red pepper
• one ounce each of whole allspice
• one ounce each of whole black pepper
• one quart of vinegar

Method

1. 1

   Place onions in boiling water until clear, then dry.

2. 2

   Put in jars, heat vinegar with red pepper and spices, and pour over onions.

As published

This recipe was extracted from Cooks in clover (1889), page 18. The excerpt below is the record exactly as published.

Pickled Onions. — Place small white onions in a kettle of boiling water, after removing the skins. As soon as they look clear take them out, and lay them in a towel folded double ; when all are done and quite dry, put them in jars only three-fourths full. Heat the vinegar, adding one red pepper cut in pieces, and one ounce each of whole allspice, whole black pepper, and salt, to every quart of vinegar. Mrs. E. Clift. Pickled Cabbage. — One good sized head of cab- bage chopped fine, five red peppers cut in small I pieces, without the seeds; mix with these, two /tablespoons of salt, and put them in a stone jar. Heat one quart of vinegar

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