Select small white onions of nearly uniform size, peel them, and put them into strong brine. Leave them in this four days, make fresh brine, heat it to scalding, put in the onions and boil three minutes. Drain, pour cold water on them, and set aside for six hours. Drain again, put them into jars and pour over them scalding spiced vinegar, prepared as directed in recipe for Pickled Gherkins. They should ripen for two months before using.