Pickled Eschalots (Author’s receipt)

Instructions

1. For a quart of ready-peeled eschalots, take the same quantity (1 quart) of the best pale white wine vinegar, a dessertspoonful of salt, and an ounce of whole white pepper.
2. Bring these quickly to a boil and take off the scum.
3. Throw in the eschalots and simmer them for two minutes only.
4. Turn them into a clean stone jar, and when they are quite cold tie a skin, or two folds of thick paper, over it.
5. Obs. (Acton): the sooner the eschalots are pickled after they are ripe and dry, the better they will be.