Pickled Onions. Time—1 hour.
1 quart onions, 1 pint vinegar, ⅛ oz. peppercorns, salt and water, ½ oz. ginger.
Peel the onions, and when some water with plenty of salt in it is boiling pour it over them, and let them remain in it 24 hours. Keep them close covered till all the steam has evaporated. After 24 hours wipe them dry. Boil the vinegar, pepper, and ginger together, and pour this over the onions. Cover tightly, and keep them several weeks before using.