Spanish Onions, To Pickle
From Cassell's dictionary of cookery, 1892
Serves 4
The pickle may be used in three or four weeks.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1871. The excerpt below is the record exactly as published.
Spanish Onions, To Pickle.— Choose moderate-sized and perfectly sound _ Spanish onions. Skin them, and cut them into thin slices, put them in layers into wide-mouthed bottles, and sprinkle upon each layer a little salt and cayenne. When the jar is almost full, pour cold vinegar
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