To Pickle Onions
Ten pounds onions, 21b. salt, whole pepper, bulk vinegar. Put onions in basin with the salt aud enough water to cover, and leave for three days. Then peel, wipe dry and put in quart jars. Add to each jar 24 teaspoons of sugar and a small teaspoon of whole peppers. Cover with vinegar, screw down tightly and shake to dissolve sugar. Wipe jars and leave for one month. The secret of this recipe is the drying of each onion and fresh rubber washers on the bottles. The onions will then keep for two seasons.
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Bibliographic details
Manawatu Times, Volume 61, Issue 72, 26 March 1936, Page 11
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97To Pickle Onions Manawatu Times, Volume 61, Issue 72, 26 March 1936, Page 11
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