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Onions, Spanish, Pickled

Take some moderate-sized and perfectly sound Spanish onions, cut them into slices, and put them for twenty-four hours in a brine sufficiently strong to float an egg. Drain them well, lay them in a wide-mouthed earthen jar, and put a sliced capsicum, four cloves, and an ounce of whole pepper with every three onions. Nearly fill the jar with vinegar, place the lid on it, and set it in a large pan of cold water. Place this upon the fire, and simmer gently until the onions are soft. Add a little more vinegar, if required; cover the jar closely, and store the pickle in a cool, dry place. Time, an hour and a half to simmer. Probable cost of onions, 1 1/2d. each.