Select your onions well, for many attempts at pickling them have
been rendered abortive by the bad quality of the raw material. They
should be globular and sound, and have the appearance of being got up
in dry weather, and been well dried by the air and sun previous to
being stored. The peeling will, however, prove much, and if you are
suspicious of having been not well served, do not proceed with them.
Peel a peck of nice onions, and, as you proceed, throw them into plenty
of strong salt and water, and let them remain so for ten or twelve
days, changing the pickle every second day. Set them now on a sieve to
drain, then put them into jars and pour on them a brine freshly made
of bay salt and water, boiling hot, and, covering up close, let them
remain till cold. Repeat the scalding and with fresh pickle, and when
drained thoroughly, put them into jars with
Bay leaves, shred ½ oz.
Laurel leaves, shred ½ oz.
Chillies, whole 1 oz.
Best ginger, sliced 1 oz.
Mace, whole ½ oz.
Best vinegar 3 quarts
scattered amongst them, and fill up with the vinegar cold. Let olive
oil float on the top, for nearly an inch deep, and secure the jars
with wetted bladder, and, that dried, soft leather above all. For the
preservation of the colour, this attention to the exclusion of the
air is chiefly owing. These are of first-rate quality, and are much
resorted to in the kitchens of the wealthy.