Peel the onions, which should be fine white ones—not _too_ large. Let
them stand in strong brine for four days, changing it twice. Heat more
brine to a boil, throw in the onions, and boil three minutes. Throw
them at once into cold water, and leave them there four hours. Pack in
jars, interspersing with whole mace, white pepper-corns, and cloves.
Fill up with scalding vinegar in which you have put a cupful of sugar
for every gallon. Cork while hot.
They will be ready for use in a month, but will be better at the end of
three months.