The 1901 Cookbook Archive
No. 3920 — Pickled Shallots
English historical translation of Molokhovets recipe No. 3920 from the 1901 Russian cookbook, retaining original methods and measures.
Peel shallots, salt for 24 hours and dry thoroughly.
Boil strong vinegar with allspice, ordinary peppercorns and cloves, add the shallots and cook until tender.
Cool, transfer to a jar with the vinegar, tie the opening with animal bladder and keep cold.
Historical editorial note: The historic vinegar method is not a validated modern shelf-stable pickling procedure.
Original source: Read Russian recipe No. 3920. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.