PICKLED ONIONS (a very Simple Method, and exceedingly Good)

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Total: 20160 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
Mode
  1. Have the onions gathered when quite dry and ripe, and, with the fingers, take off the thin outside skin.
  2. With a silver knife (steel should not be used, as it spoils the colour of the onions), remove one more skin, when the onion will look quite clear.
  3. Have ready some very dry bottles or jars, and as fast as they are peeled, put them in.
  4. Pour over sufficient cold vinegar to cover them, with pepper and allspice in the above proportions, taking care that each jar has its share of the latter ingredients.
  5. Tie down with bladder, and put them in a dry place.
  6. In a fortnight they will be fit for use.
Original Text
PICKLED ONIONS (a very Simple Method, and exceedingly Good). 486. INGREDIENTS.—Pickling onions; to each quart of vinegar, 2 teaspoonfuls of allspice, 2 teaspoonfuls of whole black pepper. Mode.—Have the onions gathered when quite dry and ripe, and, with the fingers, take off the thin outside skin; then, with a silver knife (steel should not be used, as it spoils the colour of the onions), remove one more skin, when the onion will look quite clear. Have ready some very dry bottles or jars, and as fast as they are peeled, put them in. Pour over sufficient cold vinegar to cover them, with pepper and allspice in the above proportions, taking care that each jar has its share of the latter ingredients. Tie down with bladder, and put them in a dry place, and in a fortnight they will be fit for use. This is a most simple recipe and very delicious, the onions being nice and crisp. They should be eaten within 6 or 8 months after being done, as the onions are liable to become soft. Seasonable from the middle of July to the end of August.
Notes
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