Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

PICKLED ONIONS.

For this pickle the small white round onions, of the size of a child’s playing marble, are usually chosen. Having peeled off the exterior brown coat of the onions, simmer them in water, till their outer layers have acquired a semi-transparency, (not longer), then strain off the water, and suffer the onions to dry; put them into an unglazed earthen jar and pour over them so much colourless vinegar, previously heated nearly to the boiling point, as will cover them. The seasoning spices usually added are white pepper, ginger root, white mustard seed, mace, and salt.