Silver Sort

Choose small button onions, as near of a size as possible; throw them into warm water, which will prevent their affecting the eyes so much, while peeling them. As they are peeled, throw them into a strong brine of salt and water, with a small bit of alum; let them remain in this till the next day, then put them on the fire, and boil them in it for a minute. Or, as they are peeled, throw them into milk and water; drain them from this when they are all done, put them into a jar, and pour the brine on them boiling hot; cover them close, and set them aside till the next day; drain and dry them in a cloth; put them into cold vinegar, with a few blades of bruised ginger, some whole pepper, and, if approved, a little mace and sliced horseradish; keep them always well covered with vinegar; cork the jar close, and put it in a cool dry place.

Full-Grown Sort

Peel and slice large onions, and sprinkle them with salt. To every gallon take about a dozen capsicums, either dry or green, slicing only a part; add a few cloves, some pepper and allspice, all whole. Put the onions into jars, distribute the spices pretty equally among them, fill up the jars with vinegar, and set them in a pan of cold water over the fire, taking care that they are closely tied down with a bladder: keep a wet cloth over them to prevent the bladder from bursting. In about an hour and a half the onions will be soft enough.

Onions And Cucumbers

To every dozen of cucumbers put three large onions, cut both in thick slices, and sprinkle salt over them. Next day drain them for five or six hours, then put them into a stone jar, pour boiling vinegar over them, and keep them in a warm place. Repeat the boiling vinegar, and stop them up again instantly, and so on till green; the last time put pepper and ginger; keep in stone jars. The vinegar is very good for winter salads.