Pickled Spanish Onions

Ingredients

• some moderate-sized and perfectly sound Spanish onions
• a shced capsicum
• four cloves
• an ounce of whole pepper
• nearly fill the jar with vinegar

Method

1. 1

   Slice onions and brine for 24 hours.

2. 2

   Drain, layer in jars with capsicum, cloves, and whole pepper.

3. 3

   Fill with vinegar, simmer until soft, cover, and store.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1019. The excerpt below is the record exactly as published.

an ounce of whole pepper to every quart of vinegar the last time of boiling. Store in a cool, diy place. The vinegar of this pickle is excellent for salads. Time, four or five days. Probable cost of onions, l^d. each; cucumbers. Is. Onions, Plain, Boiled. — Peel half a dozen medium-sized Spanish onions, and boil them gently for five or six minutes in a little salt and water. Drain them on a sieve, and throw them into cold water for an hour. Put them into a saucepan with plenty of cold water, and let them simmer gently until they are tender quite through, without being broken. Serve on a hot dish, with a little melted butter poured over them. Time, medium-sized Spanish onions, an hour and a half to boil. Probable cost, 1 Id. each. Sufficient for five or six persons. Onions, Sliced and Pried. — Onions, cut into thin slices, fried in a little hot butter until they are browned, without being burnt, then mixed with flour, and afterwards pressed through a fine sieve, are excellent for flavour- ing and colouring brown soups and sauces. Onions, Spanish, and Beet-root, to Pickle. — Take equal quantities of Spanish onions and beet-root. Slice the onions, and lay them in brine for twenty-four hours, then drain them well. Wash the beet-root gently ; if the skin or fibres are broken the colour will be spoilt. Boil it for an hour, and leave it also unto, the next day. Peel the roots, and cut them into slices. Place alternate layers of beet-root and onion in wide-mouthed earthen jars, poui- over them vinegar which has been boiled with spices and allowed to cool. Cover with bladder, and store for use. Two or three drops of cochineal will improve the colour of this pickle, and will not harm it. Beet-root, time to boU, one hour. Onions, Spanish, Baked. — Wash and trim, without peeling, half a dozen Spanish onions of medium size. Put them into a sauce- pan, cover them with water slightly salted, and let them simmer very gently for about an hour. Take them up, drain them, wrap each onion in a separate piece of paper, put them into a moderate oven, and let them remain until quite tender. Before dishing them, remove the skins, sprinkle a little pepper and salt over them, and pour half a pint of good gravy into the dish with them. Time to bake, about an hour and a half. Probable cost, 8d. Sufficient for five or six persons. Onions, Spanish, Pickled. — Take some moderate-sized and perfectly sound Spanish onions, cut them in slices, and put them for twenty-four hours in a brine sufficiently strong to float an egg. Drain them well, lay them in wide-mouthed earthen jars, and put a shced capsicum, four cloves, and an ounce of whole pepper with every three onions. Nearly fill the jar with vinegar

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