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Shallots, Pickled

Take as much vinegar as will be required to cover the shallots, and boil it with spices in the following proportions. To each quart of vinegar put a small blade of mace, two cloves, four allspice, two grains of cayenne, a salt-spoonful of black peppercorns, and a tea-spoonful of salt. Strain it, and let it get cold. Divide and skin the shallots; put them into perfectly dry and sound pickling-jars, and intersperse amongst them the spices taken from the vinegar. Pour the vinegar over them, and let them be entirely covered with it. Store for use. The pickle may be used in two months. Time to boil the vinegar and spices, three minutes.