Pickled Onions

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Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

Ingredients 8 ingredients

Contains Sulphites Read from the ingredients, not verified. Check labels.

4 qt.
onions 2 qt.
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.
96.
PICKLED PEACHES.--Among the fruits that may be pickled, peaches seem to meet with great favor.
They, as well as pickled pears and pickled crab apples, make a relish that adds variety to the foods that are served in the home from day to day.
The pickling process does not differ materially from that applied to vegetables, as the accompanying recipe shows.