Important: Safety Warning
This page gives advice for salvaging or disguising food that has begun to spoil. Spoiled food can carry dangerous bacteria and toxins that no washing, soaking, or seasoning removes; it should be discarded.
This information has been left in for historical purposes but should not be acted upon.
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Pickled Onions
Peel the small white button onions, and pour over them boiling brine that is sufficiently strong to bear an egg. Let it stand twenty-four hours, drain and put in bottles. Take sufficient vinegar to cover the onions, add spices to taste, and pour over the onions boiling hot. When cool fasten, and they will be ready to use in four or five days and will keep all winter. If the slightest mould appears on the surface, drain off the vinegar and cover with fresh, hot vinegar.