Pickled Onions

No ratings yet

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 6 ingredients

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

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.

Peel the onions, which should be fine white ones—not too large.
Let them stand in strong brine for four days, changing it twice.
Heat more brine to a boil, throw in the onions, and boil three minutes.
Throw them at once into cold water, and leave them there four hours.
Pack in jars, interspersing with whole mace, white pepper-corns, and cloves.
Fill up with scalding vinegar in which you have put a cupful of sugar for every gallon.
Cork while hot.
They will be ready for use in a month, but will be better at the end of three months.