Onions. No. 5.
Parboil small white onions, and let them cool. Make a pickle with half vinegar, half wine, into which put some salt, a little ginger, some mace, and sliced nutmeg. Boil all this up together, skimming it well. Let it stand till quite cold; then put in your onions, covering them down. Should they become mouldy, boil the liquor again, but skim it well; let it stand till quite cold before the onions are again put in, and they will keep all the year.