Patna or Bombay Onion Pickle

According to the size and number of bottles, take the small or button onions; remove the outer coat, wash and dry them thoroughly, throw them into a pan with some vinegar, and parboil them; set the vinegar aside, after filtering it, for shrimp, cucumber, and other salads, or for the preparation of mustard. Put the parboiled onions when cold into wide-mouthed bottles, laying them alternately with fresh red chilies, a few black peppercorns, some finely-sliced green ginger, and a little salt. Fill the bottles with vinegar, and cork them.

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