To Pickle Onions
From The book of plain cooking, 1904
Presented as published in 1904. 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 The book of plain cooking (1904) by Ethel Archer, page 32. The excerpt below is the record exactly as published.
To Pickle Onions In pickling onions a little Demerara sugar makes an immense difference. Peel the onions or eschalots; rub them well in a dry clean cloth, and place them in the bottle or jar, sprinkling each layer with salt and a little sugar. Boil the vinegar and spice
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