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Pickled Onions

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Canada

Known as a Canadian recipe, with similar versions prepared across other nations.

  • 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 10 ingredients

  1. Water
  2. 1 Red pepper
  3. Mace
  4. Vinegar
  5. 1 Dozen white pepper
  6. 100 Small onion
  7. a tablespoonful of sugar
  8. Cloves
  9. Pickles
  10. 1 tablespoonful of black pepper
Contains Sulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 100 Small onion buttons 1 Tablespoonful of all-spice 1 Tablespoonful of black pepper 1 Red pepper pod to each 1 Pint of Lion Pure Vinegar 1 Dozen white pepper corns 1 Dozen cloves 4 Blades of mace Select the smallest white button onions.
  2. Remove the outer skin, and then remove the inner skin with a silver knife.
  3. Steel will blacken the onions.
  4. Pack them in well-washed and carefully-dried jars.
  5. Then pour over the onions a strong brine ana let them stand for 24 hours.
  6. At the end of this time pour off this brine and add another, and let them stand 24 hours longer.
  7. On the fourth day make another strong brine and let it come to a boil, and throw in the onions, and let them boil just five minutes.
  8. Then throw them into cold water for several hours.
  9. At the end of 3 hours drain off all water and pack closely in jars, allowing 1 tablespoonful of black pepper, and a red pepper pod to every pint of vinegar.
  10. While packing the onions, intersperse them with white pepper corns and the spices, with an occasional piece of mace or cloves.
  11. Fill this up with the scalding vinegar and cork or bottfe while very hot.
  12. If you desire the pickles to be slightly sweet, allow a tablespoonful of sugar to every pint of vinegar.
  13. After three weeks they will be ready for use,- like all pickles, will be better if allowed to stand a month or two.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Colander