Pickled Onions Recipe

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Instructions

Onions, like all other pickles, are considered more wholesome, though less handsome, when prepared at home, then when bought at the warehouses.
Home-made pickled onions are besides quite as expensive.
The small silver onions are generally used for pickling, and should be obtained as soon as possible after they are harvested, as they are then in the best condition.
This will be about the middle of August.
Peel the onions until they look clear, being careful not to cut the bulb.
If a little warm water be poured over them the task will not be quite so disagreeable.
Throw them as they are peeled into a bowl of white-wine vinegar, and when they are all finished strain the vinegar into an enameled stewpan, with 1 ounce of whole peppercorns, 1 dessertspoonful of salt, and an inch of whole ginger to each quart.
Boil gently for five minutes, let the liquid cool, and pour it over the onions.
It must be boiled again twice before the onions are fastened up, and should be sufficient to cover them entirely.
Put the pickle into jars, cork securely, and cover them with bladder, then store for use.
Instead of boiling the vinegar three times, the onions may be thrown into it when boiling, and simmered gently for two minutes.
Onions and cucumbers are frequently pickled together.