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Classic
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page 320
or three days for the first three weeks, and should the pickles or vinegar turn
white, throw away the vinegar and spices, and add new hot vinegar and fresh
spices; cover when cold as before. Small white onions may be pickled with the
cucumbers if desired.
Pickled onions.
Select small silver-skinned onions; remove with a knife all the outer skins, so
that each onion will be perfectly white and clean; soak them in strong brine
three days, drain. Place in a jar first a layer of onions three inches deep,
then sprinkle with a mixture of the following: Two teaspoons each chopped horse
radish and cloves, four tablespoons cinnamon bark and half a teaspoon cayenne
pepper to each gallon of pickles; then another layer of onions; thus repeat,
until jar is filled; bring vinegar to boiling point; add to that brown sugar in
the proportion of a quart to each gallon, and pour while hot over the onions.
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