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ONIONS, PICKLED (an easy method)

Peel the onions according to the directions already given. (See the last recipe but one). Put them as they are done into wide-mouthed glass bottles or earthen jars, place layers of spice amongst them, allowing an ounce of whole pepper, a tea-spoonful of mustard-seed, and a quarter of a tea-spoonful of coriander-seed to each quart of onions. Cover them with cold vinegar, and cork securely. As the vinegar is absorbed by the onions more should be added, so as to keep them well covered. Store in a cool, dry place. Probable cost of onions, 1s. to 1s. 6d. per gallon.