To pickle Onions

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

onions when they are dry enough to lye up in your house, such as are about as big as a large walnut; or you may do some as small as you please. ↝ Onions, raw [Vegetables and Vegetable Products]
six or eight bay-leaves ↝ Spices, bay leaf [Spices and Herbs]
a quarter of an ounce of mace ↝ Spices, mace, ground [Spices and Herbs]
two large races of ginger sliced ↝ Ginger root, raw [Vegetables and Vegetable Products]
To a quart of onions, a quarter of an ounce of mace, two large races of ginger sliced; all these ingredients must be intersperced here and there in the glasses among the onions; then boil to each quart of vinegar two ounces of bay-salt; skim it well as the skim rises, and let it stand till it is cold; then pour it into the glass, cover it close with a wet bladder dipped in vinegar, and tie them down. ↝ Vinegar [Mustard and other condiments]
two ounces of bay-salt ↝ Spices, bay leaf [Spices and Herbs]
a wet bladder dipped in vinegar

Instructions (14)

Take your onions when they are dry enough to lye up in your house, such as are about as big as a large walnut; or you may do some as small as you please.
Take off only the outward dry coat.
Boil them in one water, without shifting, till they begin to grow tender.
Drain them through a cullender, and let them cool.
As soon as they are quite cold, slip off two outward coats or skins, slip them till they look white from each other.
Rub them gently with a fine soft linen cloth, and lay them on a cloth to cool.
Put them into wide-mouth'd glasses, with about six or eight bay-leaves.
Intersperse the mace and sliced ginger among the onions in the glasses.
To each quart of vinegar, add two ounces of bay-salt.
Boil the vinegar and salt mixture, skimming it well as the skim rises.
Let the mixture stand till it is cold.
Pour the cold mixture into the glass.
Cover it close with a wet bladder dipped in vinegar, and tie them down.
As the pickle wastes, fill them with cold vinegar.

Original Text

To pickle Onions.
TAKE your onions when they are dry enough to lye up in your house, such as are about as big as a large walnut; or you may do some as small as you please. Take off only the outward dry coat, then boil them in one water, without shifting, till they begin to grow tender; then drain them through a cullender, and let them cool; as soon as they are quite cold, slip off two outward coats or skins, slip them till they look white from each other, rub them gently with a fine soft linen cloth, and lay them on a cloth to cool. When this is done, put them into wide-mouth'd glasses, with about six or eight bay-leaves. To a quart of onions, a quarter of an ounce of mace, two large races of ginger sliced; all these ingredients must be intersperced here and there in the glasses among the onions; then boil to each quart of vinegar two ounces of bay-salt; skim it well as the skim rises, and let it stand till it is cold; then pour it into the glass, cover it close with a wet bladder dipped in vinegar, and tie them down. They will eat well, and look white. As the pickle wastes, fill them with cold vinegar.

Notes

—