Take very small onions, and with a sharp knife cut off the stems as
close as possible, and peel off the outer skin. Then put them into
salt and water, and let them stand in the brine for six days; stirring
them daily, and changing the salt and water every two days. See that
they are closely covered. Then put the onions into jars, and give them
a scald in boiling salt and water. Let them stand till they are cold:
then drain them on a sieve, wipe them, stick a clove in the top of
each, and put them into wide-mouthed bottles; dispersing among them
some blades of mace and slices of ginger or nutmeg. Fill up the bottles
with the best cider vinegar, and put at the top a large spoonful of
salad oil. Cork the bottles well.
ONIONS PICKLED WHITE.--Peel some very small white onions, and lay them
for three days in salt and water, changing the water every day. Then
wipe them, and put them into a porcelain kettle with equal quantities
of milk and water, sufficient to cover them well. Simmer them over a
slow fire, but when just ready to boil take them off, and drain and
dry them, and put them into wide-mouthed glass bottles; interspersing
them with blades of mace. Boil a sufficient quantity of the best cider
vinegar to cover them and fill up the bottles, adding to it a little
salt; and when it is cold, pour it into the bottles of onions. At the
top of each bottle put a spoonful of sweet oil. Set them away closely
corked.