Recipes > Preserves & Pickles > Onions. No. 1

Onions. No. 1


Take your onions when they are dry enough to lay up for winter, the smaller the better they look: put them in a pot, cover them with spring water, with a handful of salt, and let them boil up; then strain them off. Take off three coats; lay them on a cloth, and let two persons take hold of it, one at each end, and rub them backwards and forwards till they are very dry. Then put them in your jars or bottles, with some blades of mace, cloves, and nutmeg, cut into pieces; take some double-distilled white wine vinegar, boil it up with a little salt; let it stand till it is cold, and put it over the onions. Cork them close, and tie a bladder and leather over them.


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The Lady's Own Cookery Book (1844).

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