- Peel small, silver-skin onions
- 2 quarts brown sugar
- whole cloves
- Let stand for two days in brine, strong enough to float an egg. Then let stand in cold water several hours. If very salty, change water until onions are not unpleasantly salty. Pack into sterilised jars and cover with cold spiced vinegar prepared as follows: To two quarts brown vinegar (if strong, dilute with water) add whole cloves, allspice, peppercorns and salt, let this boil for 10 minutes. When cold, pour over the onions and seal.