Onions (No. 121)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
pickle
Instructions (12)
  1. Take off the top coats of the onions.
  2. Fill a stew-pan three parts full with boiling water.
  3. Add as many onions as will cover the top of the stew-pan.
  4. As soon as the onions look clear, immediately take them up with a spoon full of holes.
  5. Lay the blanched onions on a cloth three times folded.
  6. Cover them with another cloth until you have ready as many as you wish.
  7. When the onions are quite dry, put them into jars.
  8. Prepare the hot pickle by infusing an ounce of horseradish, the same of allspice, the same of black pepper, and the same of salt, in a quart of best white-wine vinegar.
  9. Pour the hot pickle over the onions in the jars.
  10. Keep the pickle in a stone jar on a trivet by the side of the fire for three days, keeping it well closed.
  11. When the pickle is cold, bung the jars down tight.
  12. Cover the jars with bladder wetted with the pickle and leather.
Original Text
Onions.—(No. 121.) The small round silver button onions, about as big as a nutmeg, make a very nice pickle. Take off their top coats, have ready a stew-pan, three parts filled with boiling water, into which put as many onions as will cover the top: as soon as they look clear, immediately take them up with a spoon full of holes, and lay them on a cloth three times folded, and cover them with another till you have ready as many as you wish: when they are quite dry, put them into jars, and cover them with hot pickle, made by infusing an ounce of horseradish, same of allspice, and same of black pepper, and same of salt, in a quart of best white-wine vinegar, in a stone jar, on a trivet by the side of the fire for three days, keeping it well closed; when cold, bung them down tight, and cover them with bladder wetted with the pickle and leather.
Notes
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