Pickled Onions

Ingredients

• 2 quarts of Onions
• 1 quart of Vinegar
• | oz. of Pepper Corns
• Salt and Water

Method

1. 1

   Peel the onions, boil some strong salt and water, pour it over them, let them stand in this for 24 hours, keep the vessel closely covered to retain the steam.

2. 2

   After that time wipe the onions quite dry.

3. 3

   Boil the vinegar, pepper, and ginger together, pour over the onions.

4. 4

   See that the vinegar entirely covers the onions.

5. 5

   Cover them over tightly and keep for several weeks, when they will be ready for use.

As published

This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 25. The excerpt below is the record exactly as published.

PICKLED ONIONS. Ingredients : — 2 quarts of Onions. 1 quart of Vinegar. | oz. of Pepper Corns. Salt and Water

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