PICKLED ONIONS
- Small button onions
- Salt water
- 1 quart (4 cups) vinegar
- 2 blades mace
- 2 bay leaves
- 1 tablespoonful sugar
- 1 teaspoonful salt
- 1 teaspoonful allspices
- 8 cloves
- 1 teaspoonful whole peppers
Take the onions, remove the outer skin with the fingers and the second skin with a silver knife, throw them into salt water, allowing them to remain for twenty-four hours. Then put them on the fire in an earthenware pan with fresh salt water and let them come to a boil. Remove from the fire, pour off the water, put the onions into a large stoneware jar, and pour over the hot vinegar, which has been previously scalded, with the spices. When spices are used, they should be put into a small cheesecloth bag and thrown into the vinegar; this obviates the necessity of straining.