Spanish Onions--Pickled
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- Onions
- vinegar
- salt and cayenne to taste
Instructions
- Cut the onions in thin slices;
- put a layer of them in the bottom of a jar;
- sprinkle with salt and cayenne;
- then add another layer of onions, and season as before.
- Proceeding in this manner till the jar is full, pour in sufficient vinegar to cover the whole, and the pickle will be fit for use in a month.