To pickle Onions

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

For pickling onions

small button onions ↝ Onions, raw [Vegetables and Vegetable Products]
plenty of salt ↝ Salt, table, iodized [Spices and Herbs]
cold white wine vinegar ↝ Vinegar, red wine [Spices and Herbs]
whole white pepper ↝ Spices, pepper, white [Spices and Herbs]
ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
mace ↝ Spices, mace, ground [Spices and Herbs]
slices of horseradish ↝ Horseradish [Mustard and other condiments]

Instructions (4)

Peel small button onions into milk and water, in which put plenty of salt.
Set it over a fire, and when it boils strain the onions, wipe them dry, and put them into glasses.
Have ready cold white wine vinegar, in which whole white pepper, ginger, mace, and slices of horseradish have been boiled.
Pour the vinegar over the onions, and cover them with bladder and leather.

Original Text

To pickle Onions.

Peel small button onions into milk and water, in which put plenty of salt; set it over a fire, and when it boils strain the onions, wipe them dry, and put them into glasses. Have ready cold white wine vinegar, in which whole white pepper, ginger, mace, and slices of horseradish have been boiled. Pour it over the onions, and cover them with bladder and leather.

Notes

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