Pickled Onions
From A year's cookery, 1880
Serves 10
They can be used in three weeks and are best when made with Reading onions.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 250. The excerpt below is the record exactly as published.
Pickled Onions. — Take the smallest onions that can be obtained. Those called Reading onions are the best for this purpose. They must be quite ripe and dry, and are in the best condition for the purpose just after they have been harvested. Be careful not to use a steel knife in peeling them, as that would, spoil their colour. With a silver knife take off the two outer skins, when the onion will look clear and white. Put them, as fast as they are ready, into perfectly dry pickling glasses, and cover them with cold vinegar
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