108 To Pickle Onions
Peel and boil them, in milk and water, a few minutes. Put cloves, cinnamon, mace, and salt, in vinegar, and heat the vinegar scalding hot in brass. Take the onions out of the milk and water, drain them, then turn on the vinegar scalding hot, with two ounces of alum to each pailful of vinegar. Cover them tight until cold.