Recipes > Preserves & Pickles > Onions. No. 4

Onions. No. 4


Put your small onions, after peeling them, into salt and water, shifting them once a day for three or four days; set them over the fire in milk and water till ready to boil; dry them; and, when boiled and cold, pour over a pickle made of double-distilled vinegar, a bay-leaf or two, salt, and mace.


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The Lady's Own Cookery Book (1844).

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