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ZL1ABS > YL 21.05.08 01:56l 41 Lines 978 Bytes #999 (0) @ WW
BID : EC1629ZL1ABS
Read: GUEST
Subj: Pickled Onions
Path: IZ3LSV<IK2XDE<F5GOV<F4BWT<ON0BEL<ZL2BAU<ZL1AB
Sent: 080520/2347Z @:ZL1AB.#06.NZL.OC #:13688 [AUCKLAND] FBB7.00i $:EC1629ZL1AB
From: ZL1ABS@ZL1AB.#06.NZL.OC
To : YL@WW
"Pickled Onions
Typed by Michael ZL1ABS
Brine
Ingredients
1 Breakfast cup 8 ounces (226 grams) Salt
2 quarts (2.4 litres) water
Instructions
Dissolve salt in hot water.
Pickled Onions
Pour hot water over pickling onions to loosen the skin, then peel (use a
stainless knife).
Put in a basin and cover with hot brine. Stand 24 hours, then drain. Wipe
the onions and put into jars, cover with spiced vinegar and cork well. If
onions are desired white, after taking out of brine, put into cold milk
and bring to the boil. Remove from heat, let stand until cold. Wipe, and
bottle, using white vinegar.
Leave several weeks before using."
From my mother's old New Zealand cookery book (1956 edition), printed by a
maker of baking powder, custard powder, cornflour and jelly crystals.
[Beverly Sheffield]
de Michael Sheffield ZL1ABS
Wednesday, 21 May 2008
73 - Michael, ZL1ABS @ ZL1AB
Message timed: 11:44 on 2008-May-21
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