teaspoonfuls of allspice, 2 teaspoonfuls of whole black pepper.
_Mode_.--Have the onions gathered when quite dry and ripe, and, with the
fingers, take off the thin outside skin; then, with a silver knife
(steel should not be used, as it spoils the colour of the onions),
remove one more skin, when the onion will look quite clear. Have ready
some very dry bottles or jars, and as fast as they are peeled, put them
in. Pour over sufficient cold vinegar to cover them, with pepper and
allspice in the above proportions, taking care that each jar has its
share of the latter ingredients. Tie down with bladder, and put them in
a dry place, and in a fortnight they will be fit for use. This is a most
simple recipe and very delicious, the onions being nice and crisp. They
should be eaten within 6 or 8 months after being done, as the onions are
liable to become soft.
_Seasonable_ from the middle of July to the end of August.
PICKLED ONIONS.