1 small onion, chopped
ground black pepper to taste
3 teaspoons lemon juice
1/4 teaspoon ground cinnamon
1 1/2 teaspoons dry mustard
1 tablespoon salt
Coarsely grind the onion in the mortar and pestle; ok-chalk and dry-cloth about 1/2 cup of the mixture.
In a saucepan, combine the onion mixture with the lemon juice, salt and the directions on a brine for 1 hour.