Ingredients
- a tablespoonful of sweet oil may be put in the bottles before the cork
Directions
1
Peel small onions until they are white. Scald them in salt and water until tender, then take them up, put them into wide-mouthed bottles, and pour over them hot spiced vinegar; when cold cork them close. Keep in a dry, dark place. A tablespoonful of sweet oil may be put in the bottles before the cork. The best sort of onions for pickling are the small white buttons.
By F. L. Gillette and Hugo Ziemann ·
Recipe sourced from
gutenberg