Put a sufficient quantity into salt and water for nine days,
observing to change the water every day; next put them into jars and
pour fresh boiling salt and water over them, cover them close up till
they are cold, then make a second decoction of salt and water, and
pour it on boiling. When it is cold drain the onions on a hair sieve,
and put them into wide-mouthed bottles; fill them up with distilled
vinegar; put into every bottle a slice or two of ginger, a blade of
mace, and a tea-spoonful of sweet oil, which will keep the onions
white. Cork them well up, and keep them in a dry place.