Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 quarts small white onions
- 2 quarts boiling water
- 2 quarts vinegar
Directions
Peel 4 quarts small white onions, lay them in a brine of \\ cups salt to 2 quarts boiling water, and let stand for 2 days. Drain and repeat. Drain again, put this 3rd brine on to boil and boil the onions in it 5 minutes. Drain and put in bottles inter- spersing with bits of mace, white peppercorns and slices of red peppers. Fill to overflowing with vinegar scalded with sugar, allowing ^ cup sugar to 2 quarts vinegar. Cork and seal while hot.