| 692 | 693 | 694 | 695 | 696 |
| 1 | 180 | 359 | 539 | 718 |
|
The 1918 Fanny Farmer Cookbook
Pickled Onions
Peel small white onions, cover with brine, allowing one and one−half cups salt to two quarts
boiling water, and let stand two days; drain, and cover with more brine; let stand two days,
and
Put
of
again drain. Make more brine and heat to boiling−point; put in onions and boil three minutes.
in jars, interspersing with bits of mace, white peppercorns, cloves, bits of bay leaf, and slices
red pepper. Fill jars to overflow with vinegar scalded with sugar, allowing one cup sugar to
gallon vinegar. Cork while hot.
one
Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES
691
Page
Quick Jump
|