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Directions:
Peel small onions until they are white. Scald them in salt and water until tender, then take them up, put them into wide-mouthed bottles, and pour over them hot spiced vinegar; when cold cork them close. Keep in a dry, dark place. A tablespoonful of sweet oil may be put in the bottles before the cork. The best sort of onions for pickling are the small white buttons.
The Most Popular Pickle Cookbooks
• The Complete Book of Pickling: 250 Recipes from Pickles and Relishes to Chutneys and Salsas• A New Zealand Country Harvest Cookbook (More than 150 delicious and practical recipes for jams and preserves, pickles and sauces, beverages, cakes, breads and desserts, with decorative ideas for autumn flowers and foliage.)• Hollyhocks and Radishes Mrs Chards Almanac Cookbook• Picklicious; 125 Extraordinary Recipes a Cookbook for People Who Are Passionate About Pickles• St. Mary's Cookbook Favorite Recipes 1984 from the Women of St. Mary's (Appetizers, Pickles, Relishes, Soups, Salads, Vegetables, Main Dishes, Breads, Rolls, Pastries, Cakes, Cookies, Desserts, Candy, Jelly, Preserves, Beverages, Microwave, Misc.)• Myrtle's Country Kitchen• Hollyhocks and Radishes: Mrs Chard's Almanac Cookbook• Graham Kerr's Simply Splenda Cookbook: Recipes for Everything from Jam and Pickles to Cakes and Pies• The Overlake School Cookbook• Pretty Pantry Gifts: A Recipe and Wrapping Kit for Jams, Sauces, and Pickles
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