Peel small white onions and cover with brine, allowing 1 1/2 cups canning salt to 2 quarts boiling water (do not use chlorinated water). Let stand for two days; drain, and cover with more brine.

Let stand for two more days and drain again. Make more brine and heat to the boiling point. Add onions and boil for three minutes.

Put into canning jars, interspersing with bits of mace, whole white peppercorns, whole cloves, bits of bay leaf, and slices of red pepper.

While filling the jars, combine 1 cup sugar with 1 gallon of vinegar and bring to a boil.

Fill jars leaving 1/4-inch headspace with hot vinegar and sugar. Adjust two piece caps. Process in a boiling water bath canner for 10 minutes or refrigerate for at least 2 weeks before using.

Note: This original recipe from the Fannie Farmer Cookbook did not call for any processing in a boiling water bath canner; the sterilized jars were filled to overflowing and the cap was put on.