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Pickled Onions

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Onion and vinegar are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 18,226 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Pickled Onions

Ingredients

Directions

  1. Peel the small onions until they are white.

  2. Scald them in a mixture of salt and water until tender.

  3. Remove the onions and place them in wide-mouthed bottles.

  4. Pour hot spiced vinegar over the onions.

  5. When the vinegar is cold, cork the bottles tightly.

  6. Store in a dry, dark place.

  7. Optionally, add 1 tablespoon of sweet oil to the bottles before corking.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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