Recipes > Preserves & Pickles > Pickles > Pickled Onions

Pickled Onions

Pickled onions are well liked by many. For pickling purposes, medium small onions of uniform size are most suitable. Owing to their nature, onions cannot be pickled so quickly as some of the vegetables mentioned, but, otherwise, the work is done in practically the same way.


  • 4 quarts onions
  • 2 quarts spiced vinegar


Select onions that are as nearly the same size as possible. Peel them and let them stand in fresh water for 24 hours. Pour off this water, and over the onions pour a brine made by adding 2 cupfuls of salt to each gallon of water. Allow them to stand in this brine for 3 days, changing the brine once during this time. Remove the onions from the brine, and freshen in cold water for 2 hours. Drain the onions and cook them in the spiced vinegar for 1/2 hour. Any of the spiced vinegars given for the other vegetables may be used. After cooking, pack the onions with the liquid into jars, seal, cool, and store.


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Woman's Institute Library of Cookery, Volume 5.

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