Pickled Onions

Ingredients

• small white onions
• A tablespoonful of sweet oil

Method

1. 1

   Peel small onions and scald in salt and water until tender.

2. 2

   Place in wide-mouthed bottles and pour hot spiced vinegar over them.

3. 3

   When cold, cork tightly and store in a dry, dark place.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 116. The excerpt below is the record exactly as published.

small white onions, two quarts of tender string beans, each one cut in halves, three quarts of green tomatoes, sliced and chopped very coarsely, two fresh heads of cauliflower, cut into small pieces, or two heads of white, hard cabbage. After preparing these articles, put them in a stone jar, mix them to- gether, sprinkling salt between them sparingly. Let them stand twenty- four hours, then drain off all the brine that has accumulated. Now put these vegetables in a preserving kettle over the fire, sprinkling through them an ounce of turmeric for coloring, six red peppers, chopped coarsely, four tablespoonfuls of mustard seed, two of celery seed, two of whole all- spice, two of whole cloves, a coffee cup of sugar, and two-thirds of a teacup of best ground mixed mustard. Pour on enough of the best cider vinegar to cover the whole well; cover tightly and simmer all well until it is cooked all through and seems tender, watching and stirring it often. Put in bottles or glass jars. It grows better as it grows older, especially if sealed when hot. 176 SAUCES AND DRESSINGS — PICKLES. PICKLED ONIONS. Peel small onions until they are white. Scald them in salt and water until tender, then take them up, put them into wide-mouthed bottles, and pour over them hot spiced vinegar; when cold, cork them close. Keep in a dry, dark place. A tablespoonful of sweet oil

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