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Seasonable from the middle of July to the end of August.

Ingredients
  1. Pickling onions;
  2. 1 quart of vinegar,
  3. teaspoonfuls of allspice
  4. 2 teaspoonfuls of whole black pepper
Directions
  • Have the onions gathered when quite dry and ripe
  • With the fingers, take off the thin outside skin
  • With a silver knife (steel should not be used, as it spoils the colour of the onions), remove one more skin, when the onion will look quite clear
  • Have ready some very dry bottles or jars, and as fast as they are peeled, put them in
  • Pour over sufficient cold vinegar to cover them, with pepper and allspice in the above proportions, taking care that each jar has its share of the latter ingredients.
  • Tie down with bladder, and put them in a dry place
  • In a fortnight they will be fit for use.

  • This is a most simple recipe and very delicious, the onions being nice and crisp. They should be eaten within 6 or 8 months after being done, as the onions are liable to become soft.

    Source: The Book of Household Management by Isabella Beeton (1859)

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