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Onions, Spanish, and Beetroot to Pickle

Take equal quantities of Spanish onions and beetroot. Slice the onions, and lay them in brine for twenty-four hours, then drain them well. Wash the beetroots gently; if the skin or fibres are broken the colour will be spoilt. Boil them for an hour, and leave them also until the next day. Peel the roots, and cut them into slices. Place alternate layers of beetroot and onion in wide-mouthed earthen jars, pour over them vinegar which has been boiled with spices and allowed to cool. Cover with bladder, and store for use. Two or three drops of cochineal will improve the colour of this pickle, and will not harm it. Beetroot, time to boil, one hour.