Pickled Onions
Origin: London, England
Source: Anonymous, 1846
Ingredients
- onions
- brine
- white wine vinegar
- distilled vinegar
- mace
- ginger
- whole pepper
Instructions
- Choose all of a size and soak in boiling brine.
- When cold, drain them and put them in bottles, and fill up with hot distilled vinegar.
- If they are to be white, use white wine vinegar; if they are to be brown, use the best distilled vinegar.
- In both cases add a little mace, ginger, and whole pepper.