Pickled Onions
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Pickled Onions



  1. Peel the onions.
  2. And when some water with plenty of salt in it is boiling pour it over them, and let them remain in it for 24 hours keep them close covered till all the steam has evaporated.
  3. After 24 hours wipe them dry.
  4. Boil the vinegar, pepper, and ginger together, and pour this over the onions.
  5. Cover tightly, and keep them several weeks before using.

Other Information

Author: Person.May Henry, Person.Edith B Cohen

Source: The Economical Jewish Cook (1897-01-01)

Category: Side

Ingredient: onion, vinegar, peppercorn, salt, water, ginger

Equipment: measuring cups, measuring spoons, peeler, pot, stove

See Also