Pickled Onions

Name: Pickled Onions
Ingredients: Peel small, white onions of even size; 1 cup salt to 2 quarts boiling water; cover with a strong brine; To every gallon of onions use about 1 quart vinegar; 1/4 cup sugar; 1 to 8 tablespoons Blue Ribbon mixed pickling spice

From Blue Ribbon cook book, 1905

Presented as published in 1905. 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

2294Calories

38 gProtein

476 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories2294 kcal

Protein38 g

Carbohydrates476 g

Fiber32 g

Sugars155 g

Total Fat11 g

Saturated Fat1.8 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat3.7 g

Cholesterol0 mg

Sodium116329 mg

Potassium1860 mg

Calcium1566 mg

Iron131 mg

Magnesium218 mg

Phosphorus571 mg

Zinc3.3 mg

Copper0.6 mg

Manganese3.5 mg

Vitamin D0 mcg

Vitamin C1.3 mg

Vitamin A0.7 mcg

Vitamin E0.3 mg

Vitamin K1.6 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)2.6 mg

Niacin (B3)32 mg

Folate512 mcg

Choline50 mg

Caffeine0 mg

Water3265 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 75. The excerpt below is the record exactly as published.

Pickled Onions—Peel small, white onions of even size; cover with a strong brine (1 cup salt to 2 quarts boiling water), and let stand 2 days. Drain, cover with boiling water; let stand 10 minutes; drain. Pack into jars. To every gallon of onions use about 1 quart vinegar, 14 cup sugar, and 1 to 8 tablespoons Blue Ribbon mixed pickling spice

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