Pickled Onions

Ingredients

• 1 gallon of silver-skin onions
• 1 ounce of allspice
• 1 ounce of cloves
• ^ ounce of mace
• 1 ounce of celery seed
• y^ ounce of coriander seed
• 34 ounce of black pepper
• ^ ounce of mustard seed
• 5 pounds brown sugar
• Four quarts of strong vinegar

Method

1. 1

   Scald the onions and sprinkle with salt, layering them for 24 hours.

2. 2

   Drain, wash, and cover with water for 4 hours.

3. 3

   Place in a jar and fill with vinegar.

4. 4

   After 3 days, cover with a mixture of vinegar, sugar, and spices.

5. 5

   Boil and cool, then pour over the onions and tie a cloth over the jar.

Nutrition per serving

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 9. The excerpt below is the record exactly as published.

Pickled Onions. Scald I gallon of silver-skin onions — small ones are the best — and sprinkle them with salt, first putting in a layer of onions and then one of salt, and let them stand for 24 hours. Drain them, wash well, and cover with clear water for 4 hours. Then put them in a stone jar and fill with pure vinegar. Let them stand for 3 days ; then take out of the plain vinegar and cover with the following: Four quarts of strong vingear, 5 pounds brown sugar, i ounce of allspice, i ounce of cloves, ^ ounce of mace, i ounce of celery seed, y^ ounce of coriander seed, 34 ounce of black pepper, ^ ounce of mustard seed. Pound in a riiortar until all ingredients are broken and mixed well. Boil and set away to cool. When lukewarm pour over the onions and tie a cloth over the jar. Cucumbers. Take 2 gallons of small ripe cucumbers and throw in brine that will bare an ^^%, allowing them to remain 3 days. Drain from the brine, and green with a lump of alum and enough water to cover them well; spread over the top large grape leaves, and when the cucumbers begin to turn yellow, lift them out with a strainer and throw into cold water until they lose their salty taste. Cover with plain vinegar for 3 days. Take a large stone jar and put in it a layer of cucumbers and one of onions, then a layer of spice and one of brown sugar, and repeat until the jar is full. Fill with vinegar, covering well. Tie a cloth over the jar and set in a preserving kettle 40 TESTED VIRGINIA RECIPES. of cold water. As the water boils away, fill with hot water. The kettle must be on the back of the stove, where it will not Doil, but simmer for 4 hours. Boiling ruins the pickles and makes them shrivel. The proportions for the vinegar,^ sugar and spice is the same as for onions. Use the onions that you prepared in the spring to fill the jars. Cucumbers Made in Molasses. Put cucumbers in brine for 3 days; strain and soak in water for 2 hours. Put in a kettle and add the following: One-half pound of brown sugar, 3 pods of red pepper, i dessertspoon of pulverized alum and enough vinegar, weakened with water till the sharpness is removed, to cover them. Cover with grape leaves and scald well; avoid boiling. Put in a jar and let stand 2 days. Throw the old vinegar away and make a new covering for them of 3 pints of vinegar, ^ teacup of celery seed, Yz teacup of mustard seed, i teacup of molasses, i pound of brown sugar, i ounce of allspice, i ounce of cloves,

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