Onions, to pickle.—Choose the smallest onions possible for this, and peel them. For a quart of onions take a quart of best white wine vinegar and dissolve in it a good dessertspoonful of salt and a tablespoonful of whole white peppers, bring this to the boil, remove all the scum as it rises, then throw in the onions and let them cook till they become clear, —which they do in about three or four minutes— then turn them into jars, and pour the pickle over them. Of course, if liked, other spice can be added to the vinegar at discretion, but that is entirely a matter of taste. Shallots are pickled in precisely the same way.