{"id":7922,"slug":"pickled-onions-2","title":"PICKLED ONIONS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["small white onions","salt (for brine)","vinegar (enough to cover)","whole white peppercorns","a few cloves (heads removed)","a stick of horseradish, sliced","mustard seed","dill","sugar (one cup to a gallon of vinegar)"],"ingredients_norm":["white onion","salt","vinegar","whole white peppercorn","few clove","horseradish","mustard seed","dill","sugar"],"steps":["Pour hot salt water over the onions, which should be small and perfectly white.","Peel them with a silver spoon (a knife would injure their color).","Let them lay in a salt brine for two days.","Drain the onions.","Boil enough vinegar to cover them.","Throw the onions in the boiling vinegar and let them boil only a few minutes.","Take from the fire and lay them in glass jars, with alternate layers of whole white peppercorns and a few cloves (removing the soft heads, which would turn the onions black), a stick of horseradish sliced, and mustard seed and dill (used sparingly).","When the jars are filled, heat the vinegar and add a cup of sugar to a gallon of vinegar.","Cover the jars to overflowing with the vinegar, and seal while hot."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w108:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b454c2c761dfea4a08e992b1cfe70d83c93cd279cdd281ce1187e9bd37dd7211","created_at":"2026-08-02T17:05:39Z","updated_at":"2026-08-02T17:05:39Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/pickled-onions-2"}