PICKLED ONIONS.

For this pickle the small white round onions, of the size of a child’s

playing marble, are usually chosen. Having peeled off the exterior brown

coat of the onions, simmer them in water, till their outer layers have

acquired a semi-transparency, (not longer), then strain off the water,

and suffer the onions to dry; put them into an unglazed earthen jar and

pour over them so much colourless vinegar, previously heated nearly to

the boiling point, as will cover them. The seasoning spices usually

added are white pepper, ginger root, white mustard seed, mace, and

salt.