Here is another of Gram’s “jotted on a scrap” recipes. The back of this paper is some sort of advertisement for a fire company/fire extinguisher/fire something in Erie, PA. I will probably try this recipe later on this year. Pickling onions are small onions, maybe a bit bigger than pearl onions, tender and come in the summer and fall. It strikes me that you could probably also pickle larger onions if you quartered them. My mom used to make pickled cucumbers in a similar solution, and a lady I knew a long time ago added pearl onions to her cucumbers and they always tasted great. I don’t know how long to let this stand, but if it’s anything like the pickled cucumbers it should sit overnight and will be great in two days, use by one week or they get mushy.

Pickled Onions

2 # pickling onions

1 c white vinegar

1 1/2 tsp salt

1 1/4 c sugar

1 1/3 c water