Home › The Waldorf Kitchen › Pickled Onions

Pickled Onions

Put the desired quantity of small onions into hot water and then peel them; place them in fresh salted water with a small piece of alum in it, and leave them until the following day; drain off the water, add more fresh water with more salt and alum and leave them a day longer. Afterwards drain and put them into jars, placing in each jar one or two blades of mace, one or two red-peppers, a few white peppercorns and a small quantity of horseradish. Pour in sufficient vinegar to cover the onions well, cork the jars, cover with parchment, tie them down and keep in a dry store-cup-board. In a month they will be ready for use.