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Pickled Onions

Small button onions Salt water I quart (4 cups) vinegar 2 blades mace 2 bay leaves I tablespoonful sugar I teaspoonful salt I teaspoonful allspices 8 cloves I 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 cheese-cloth bag and thrown into the vinegar; this obviates the necessity of straining.