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ONIONS, PICKLED (another way)

Prepare the onions as in the last recipe, but instead of throwing them when peeled into vinegar, throw them into brine sufficiently strong to bear an egg. Let them remain in this until the next day, then drain them, and lay them between two cloths to dry. Boil as much vinegar as will cover them, with half a tea-spoonful of coriander-seed, an inch of whole ginger, and an ounce of peppercorns to each quart. After the liquid has reached the boiling point, let it simmer gently for three minutes, and pour it out to cool. Put the onions into jars, divide the spices amongst them, and cover them entirely with the cooled vinegar. Cork securely, and cover the corks with bladder. Store for use. This pickle should not be used until it has been kept a month. Probable cost, onions, 1s. to 1s. 6d. per gallon.