To Pickle Onions
From the treasured pages of Cookery book of Jane Webb, compiled by several people
Written by Jane Webb
To Pickle Onions
"First peel the out skins off & then lay ye Onions in salt & water 24 hours, change ye water 2 or 3 times, then drain them from that water & set them over ye fire well covered with water & a good handfull of Salt, let them boyl gently a little while after which take them out of the water & spread them on a table cloth & cover them with another cloth 2 or 3 times double when they are cold put them in ye Pots or glasses you intend to keep them in, lay among them some Nutmegg sliced, a little whole pepper some Cloves & Mace & sliced Ginger, boyle some white wine Venigar & when it is cold pour it on the Onions: you may put a spoonfull or two of Mustard seed in a little muslin bag in ye pots with the Onions it gives them a good relish & keeps them well but it is apt to spoil the Colour"
Note on the Original Text
The recipe uses phonetic and idiosyncratic spelling ('ye' for 'the', 'boyl' for 'boil'), and assumes familiarity with kitchen processes and measurements—specific quantities are rare, and the method relies on observation and practical intuition. Descriptions such as 'a good handfull of Salt' and 'some Nutmegg sliced' typify the flexible, non-standardised nature of early modern English cookery writing. The step-by-step structure remains clear despite a lack of punctuation, showing both the communal transmission of knowledge and the expectation that the reader had basic domestic skills.
Title
Cookery book of Jane Webb, compiled by several people (1738)
You can also click the book image above to peruse the original tome
Writer
Jane Webb
Era
1738
Publisher
Unknown
Background
A delightful glimpse into the culinary world of early 18th-century England, this manuscript offers a playful array of recipes and kitchen wisdom, reflecting the tastes and ingenuity of its era.
Kindly made available by
Folger Shakespeare Library
This recipe originates from the mid-18th century household manuscript of Jane Webb, who lived between roughly 1725 and 1750 in England. Pickling was a vital method of food preservation before refrigeration, and recipes like this reflect both practical necessity and the growing English enthusiasm for spiced preserves. Onions pickled in this way would have graced Georgian tables as a relish or accompaniment to meats and cheeses, offering both piquant flavour and a display of imported spices—a mark of sophistication and access to global trade.
In the 18th century, this recipe would have been prepared using a few key household items: a large pottery or wooden bowl for soaking the onions, a sizable iron or copper cooking pot over an open fire for boiling, and linen or cotton cloths for drying. The onions would be packed into glass jars or earthenware pots, with muslin bags used for the mustard seeds, and mortars or knives to slice the spices as needed.
Prep Time
30 mins
Cook Time
5 mins
Servings
10
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 2.2 lbs small white onions
- 1/4 cup (2 oz) salt per quart of water (for soaking)
- 2 oz salt (for boiling water)
- 1 whole nutmeg, sliced
- 10–15 whole black peppercorns
- 6–8 whole cloves
- 2–3 pieces of mace
- 3/4 oz fresh ginger, sliced (or 1 tbsp dried ginger slices)
- 3 1/4 cups white wine vinegar
- 1–2 tbsp yellow mustard seeds (optional; place in muslin bag)
Instructions
- Begin by peeling about 2.2 lbs of small white onions.
- Place the onions into a large bowl and cover completely with a solution of water mixed with plenty of table salt—about 1/4 cup (2 oz) of salt per 1 quart of water.
- Allow the onions to soak for 24 hours, changing the salty water 2 to 3 times during this period.
- After soaking, drain the onions.
- Bring a large pot of fresh water to the boil, add another handful (about 2 oz) of salt, then add the onions.
- Simmer gently for about 3–5 minutes.
- Remove the onions and spread them out on a clean tea towel, covering with another cloth, folded over several times, to allow them to cool completely.
- When cold, pack the onions into sterilised preserving jars.
- As you fill, intersperse with thin slices of nutmeg (1 whole nutmeg sliced), about 10–15 whole black peppercorns, 6–8 whole cloves, a few pieces of mace, and a few slices of fresh ginger (about 3/4 oz).
- Bring 3 1/4 cups white wine vinegar to the boil, then let it cool entirely before pouring over the onions in the jars.
- Optionally, fill a small muslin bag with 1–2 tablespoons of yellow mustard seeds and nestle it within each jar for extra flavour (but note: it may tinge the onions’ colour).
- Seal the jars and store in a cool place.
- Wait at least two weeks before eating.
Estimated Calories
20 per serving
Cooking Estimates
You will spend most of the time prepping and soaking the onions, with just a few minutes cooking on the stove. Each serving is low in calories because it is mostly pickled onions, not a heavy dish.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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