Recipes > Preserves & Pickles > Onions. No. 2

Onions. No. 2


Take the smallest onions you can get; peel and put them into spring water and salt made very strong. Shift them daily for six days; then boil them a very little; skim them well, and make a pickle as for cucumbers, only adding a little mustard seed. Let the onions and the pickle both be cold, when you put them together. Keep them stopped very close, or they will spoil.


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The Lady's Own Cookery Book (1844).

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