PICKLED ONIONS

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Cook: 3 min Total: 3 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
for the pickle
Instructions (5)
  1. Take the smallest onions that can be procured, just after they are harvested.
  2. Proceed, after having peeled them, exactly as for the eschalots.
  3. When they begin to look clear, which will be in three or four minutes, put them into jars.
  4. Pour the pickle on them.
  5. Add any favourite spices to the vinegar.
Original Text
PICKLED ONIONS. Take the smallest onions that can be procured,[173] just after they are harvested, for they are never in so good a state for the purpose as then; proceed, after having peeled them, exactly as for the eschalots, and when they begin to look clear, which will be in three or four minutes, put them into jars, and pour the pickle on them. The 538vinegar should be very pale, and their colour will then be exceedingly well preserved. Any favourite spices can be added to it. 173.  The Reading onion is the proper kind for pickling.
Notes
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