Pickled Onions

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (6)
  1. Choose the small white round onions in the month of September and take off the brown skin.
  2. Have ready a very nice tin stewpan of boiling water and throw in as many onions as will cover the top.
  3. As soon as they look clear on the outside, take them up as quick as possible with a slice, and lay them on a clean cloth, cover them close with another, and scald some more, and so on.
  4. Let them lie to be cold.
  5. Put them in a jar, or glass widemouth bottle, and pour over them the best white wine vinegar, just hot, but not boiling.
  6. When cold, cover them.
Original Text
Pickled Onions. In the month of September, choose the small white round onions, take off the brown skin; have ready a very nice tin stewpan of boiling water; throw in as many onions as will cover the top. As soon as they look clear on the outside, take them up as quick as possible with a slice, and lay them on a clean cloth, cover them close with another, and scald some more, and so on. Let them lie to be cold, then put them in a jar, or glass widemouth bottle, and pour over them the best white wine vinegar, just hot, but not boiling. When cold, cover them.
Notes
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