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Pickles, Summer, for Present Use

Cut equal quantities of young onions, sour apples, and fresh cucumbers into thin slices. With these fill an unglazed earthen jar which will hold a quart of liquid. Shake in with the vegetables a dessert-spoonful of salt and a tea-spoonful and a half of cayenne. Pour in four table-spoonfuls of sherry and four table-spoonfuls of soy, and as much vinegar as the jar will hold, and cover closely until wanted. If it is wished to make this pickle in the autumn or winter, finely-minced celery may be substituted for the cucumbers. The pickle can be used the day it is made.