PICKLED ESCHALOTS

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (5)
  1. Add to the same quantity of the best pale white wine vinegar, a dessertspoonful of salt, and an ounce of whole white pepper.
  2. Bring these quickly to a boil, take off the scum.
  3. Throw in the eschalots, simmer them for two minutes only.
  4. Turn them into a clean stone jar.
  5. When they are quite cold, tie a skin, or two folds of thick paper over it.
Original Text
PICKLED ESCHALOTS. (Author’s Receipt.) For a quart of ready-peeled eschalots, add to the same quantity of the best pale white wine vinegar, a dessertspoonful of salt, and an ounce of whole white pepper; bring these quickly to a boil, take off the scum, throw in the eschalots, simmer them for two minutes only, turn them into a clean stone jar, and when they are quite cold, tie a skin, or two folds of thick paper over it. Eschalots, 1 quart; vinegar, 1 quart; salt, 1 dessertspoonful; whole white pepper, 1 oz. Obs.—The sooner the eschalots are pickled after they are ripe and dry, the better they will be.
Notes
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