PICKLED ONIONS 

2 pints cider vinegar
1/4 oz cinnamon sticks 
1/4 oz whole cloves       
1 dozen peppercorns    
1/4 oz  mace 
1/4 oz whole allspice  
2 bay leaves

Tie spices in a small 
piece of muslin, 
place in vinegar 
and allow
to steep for about 
1 to 2 months for a good flavor.

Place vinegar and spices
in a glass or china bowl  
standing in a pan of water. 
Cover bowl, bring water to
boil, remove from heat. 

Allow to get quite cold - at least 2 hours.

Select small, even-sized onions.
Place without peeling in a brine
made from 1 lb salt to 1 gallon of water.

Place a plate on top to
keep onions submerged.

Leave 12 hours, 
peel and place in 
fresh brine for 24 hours.

Drain thoroughly, 
pack into screw-top jars, 
and cover with cold,
spiced vinegar 
which should be half an inch above onions. 

Cover
securely with vinegar-resistant tops.

For best flavor keep about
3 months before eating.