Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
3 qts small white onions, scalded, drained and peeled
1/2 cp salt
1 qt water
1 small chili pepper
1/2 tsp peppercorns
4 (one-inch) pieces ginger root
1 cp sugar (about)
3 pints white vinegar
1 - Drain onions, cover with cold water, and drain again.
2 - Dissolve salt in 1 qt water in an agate or enamel kettle; add onions and enough water to cover.
3 - Let stand overnight, rinse in cold wter and drain.
4 - Heat enough water to cover onions; when boiling add onions and boil 1 minute.
5 - Drain.
6 - Spoon into hot sterile glass jars, arranging in layers with a but of finely-cut chili pepper, peppercorns, and ginger root.
7 - Het sugar and vinegar together in agate or enamel kettle; when boiling pour over onions to within half an inch of top of jar.
8 - Adjust lids; place jars on a rack in a kettle half full of boiling water and boil water 15 minutes.
9 - Remove jars; complete seal.
Makes about 4 pints.