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Onion Pickles

(Vaughan’s Vegetable Cook Book)







Choose small uniform onions; make a brine that will hold up an egg, and

pour over the onions boiling hot. Let them lie in this twenty-four

hours, then drain and wipe dry and put into bottles. Pour over them cold

cider vinegar, seasoned with sliced horseradish, whole pepper and mace.

Put in bottles and seal.











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