Pickled Onions

Ingredients

• Onions
• Good vinegar
• Mace
• Horse radish
• Water
• Salt
  
  

If you want white coloring

• Oil

If you want yellow coloring

• 2-3 tablespoons of tumeric

Directions

1. Put the onions in salt and water strong enough to bear an egg.
2. Change the water every day.
3. Then make a strong brine that is boiling hot and pour it on for 3 days.
4. Next, put the onions on a sieve to drain.
5. Once finished, put them in a jar.
6. Fill the jar with vinegar, mace, and horse radish.
7. If you wish them to be white, put salt and oil over the top.
8. If you prefer them yellow, add the tumeric with the vinegar.
9. Tie them up very close and they will keep any length of time for table use.

Source — Creole Cookery Book
Prepared by Wesely Goldstein
Louisiana Anthology
July 15, 2022