Pickled Onions

Name: Pickled Onions
Ingredients: To each quart of vinegar allow 2 teaspoonfuls allspice and 2 teaspoonfuls whole black peppercorns; To each quart of vinegar allow 2 teaspoonfuls allspice and 2 teaspoonfuls whole black peppercorns; To each quart of vinegar allow 2 teaspoonfuls allspice and 2 teaspoonfuls whole black peppercorns; Vinegar to cover; Small button onions

Preparation info

Difficulty
Easy

Appears in

The Farmhouse Kitchen

By Mary Norwak

Published 1991

About

Ingredients

Small button onions
Vinegar to cover
To each quart of vinegar allow 2 teaspoonfuls allspice and

Vegan

Method

Peel onions into clean dry jars, boil vinegar with spices, and immediately or when cold pour it over to fill jars completely; cover with parchment paper and store in a dry place. They will be ready in two weeks if the vinegar is used cold, but much earlier if it is used while hot.