Pickled Onions
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- white onions
- salt
- water
- vinegar
- a little turmeric
Instructions
- Select white onions that are not too large. Cut the stem close to the root with a sharp knife. Place them in a pot and pour boiling salt and water over them to cover completely. Stop the pot closely and let stand for a fortnight, changing the salt and water every three days. Stir the onions daily, or those that float will become soft. After two weeks, remove the skin and outer shell from each onion. Transfer them to plain cold vinegar with a little turmeric. Ensure the vinegar is very pale, as darker vinegar will discolor the onions.