Pickled Eschalots

Author’s Receipt


  • Eschalots, 1 quart
  • vinegar, 1 quart
  • salt, 1 dessertspoonful
  • whole white pepper, 1 oz.


For a quart of ready-peeled eschalots, add to the same quantity of the best pale white wine vinegar, a dessertspoonful of salt, and an ounce of whole white pepper; bring these quickly to a boil, take off the scum, throw in the eschalots, simmer them for two minutes only, turn them into a clean stone jar, and when they are quite cold, tie a skin, or two folds of thick paper over it.

Obs.—The sooner the eschalots are pickled after they are ripe and dry, the better they will be.