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Vinegar, Pickles, and Pickling: Cover

To Pickle Onions with Brine. - Cover the onions with cold brine and let stand two weeks or more, or steep in strong brine for one week, then heat the brine and pour it over them scalding hot.

Or pour over them at once strong and hot brine and let stand two or three days. After steeping in brine drain through a colander, freshen in clear water for twenty-four hours, pour off the water and lay them on a dry cloth to drain. Pack them in jars or bottles and cover with spiced pickling liquid boiling hot. Cork tightly and seal.

Or pour over them cold pickling liquid or cold vinegar and seal.