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Pickled Onions

Use the smallest onions you can find, pour hot water on them, and when their skins can easily be removed, make enough strong brine to cover the onions; let them remain in it from one morning until the next; replace the old brine with the new, allowing it also to remain on the onions twenty-four hours, and change the brine again on the third morning; on the fourth morning put the onions in fresh water and heat them to the scalding point, stirring frequently. A pint of milk added to the water will help whiten the onions during this boiling. Drain well, and place the onions in a jar, pouring scalding hot vinegar over them. If spiced pickles are desired, place one-half pound of "prepared spices," such as may be procured at the grocer's, in thin bags, and steep them in the vinegar fifteen minutes. But if the whiteness that is so appetizing in pickled onions is to be retained, the spices must be omitted. As the onions are placed in the jar, distribute sliced red peppers through them. These pickles present a very attractive appearance when put up in glass jars and sealed the same as canned fruit.