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Spanish Onions, to Pickle

Choose moderate-sized and perfectly sound Spanish onions. Skin them, and cut them into thin slices, put them in layers into wide-mouthed bottles, and sprinkle upon each layer a little salt and cayenne. When the jar is almost full, pour cold vinegar into it to cover the onions, tie bladder over the mouth of the bottles, and store the pickle in a cool, dry place. If liked, the jar may be filled with alternate layers of sliced onion and sliced boiled beetroot, and then three or four drops of cochineal may be added to the vinegar, to improve the look of the pickle. For another mode of pickling Spanish onions, see ONIONS, SPANISH, PICKLED. Time, the pickle may be used in three or four weeks. Probable cost, onions, 1d. or 1 1/2d. each.