Peel fresh-gathered button-onions, and as they are peeled, throw them into a pan containing white vinegar; and when finished, pour off the vinegar into a fresh-tinned; stewpan add peppercorns and whole ginger, and salt to season; boil all together for five minutes, and as soon as the first heat has subsided, pour it upon the onions: the vinegar must be again boiled up twice. When the onions are quite cold, put them away in jars.