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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

PICKLES

PICKLED ONIONS
 
 
 Cook onions in salt water till tender, and put into a jar. Take vinegar, sugar and spices to taste. Heat the vinegar, pour over the onions hot until they are covered, then seal up. Vinegar of red beets gives them a nice color.

Sister C. B. Smith, Red Cloud, Nebr.
 
 

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