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Onions, Pickled, with Cucumbers

Take a moderate-sized onion with three cucumbers. Peel and slice them, and remove the seeds out of the cucumbers. Put the slices in a colander. Sprinkle salt over them, and leave them twenty-four hours to drain, then place them in a large earthen jar, and pour over them sufficient boiling vinegar to cover them. Tie a bladder over them, and place the jar near the fire. Boil up the vinegar every day, pour it upon the pickle, and cover the jar instantly, so that none of the steam may escape. Repeat this until the cucumbers are green; and add an ounce of whole pepper to every quart of vinegar the last time of boiling. Store in a cool, dry place. The vinegar of this pickle is excellent for salads. Time, four or five days. Probable cost of onions, 1 1/2d. each; cucumbers, 1s.