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 Whole small white onions (c1in) pickled in malt vinegar with spices.  Original Receipt in 'The Art of Cookery Made Easy and Refined' By John Mollard (Mollard 1802)TO PICKLE ONIONS. Peel small button onions into milk and water, in which put plenty of salt; set it over a fire, and when it boils strain the onions, wipe them dry, and put them into glasses. Have ready cold white wine vinegar, in which whole white pepper, ginger, mace, and slices of horseradish have been boiled. Pour it over the onions and cover them with bladder and leather, See: (1) (2) (3)   |
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