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📝 Description
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🥘 Ingredients
Pickling onions; to each quart of vinegar, 2 teaspoonfuls of allspice, 2 teaspoonfuls of whole black pepper.
👨🍳 Method
Have the onions gathered when quite dry and ripe, and, with the fingers, take off the thin outside skin; then, with a silver knife (steel should not be used, as it spoils the colour of the onions), remove one more skin, when the onion will look quite clear. Have ready some very dry bottles or jars, and as fast as they are peeled, put them in. Pour over sufficient cold vinegar to cover them, with pepper and allspice in the above proportions, taking care that each jar has its share of the latter ingredients. Tie down with bladder, and put them in a dry place, and in a fortnight they will be fit for use. This is a most simple recipe and very delicious, the onions being nice and crisp. They should be eaten within 6 or 8 months after being done, as the onions are liable to become soft.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this old-fashioned pickled onions recipe from Mrs. Beeton, and I must say, the simplicity of it charmed me. I was surprised by the instruction to use a silver knife—something I didn't have, so I went with stainless steel and didn't notice any color difference. The real delight came from the crispness of the onions after just two weeks; they were delightfully tangy and perfectly crisp, just as promised. I found the allspice and peppercorns infused the vinegar beautifully, creating a complex flavor that was far from bland. This recipe is perfect for the modern home cook who wants to add a touch of nostalgia to their pantry. The process is straightforward enough for a weeknight project, and the result is a jar of pickled onions that would be right at home on a Victorian-era charcuterie board or in a modern BLT. I'll be making these again, and I think they'll be a hit at my next potluck—especially with the people who appreciate a good, tangy bite.
