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Pickled Onions and Cucumbers

Peel twelve cucumbers and three large onions, cut them all into thick slices and sprinkle over with salt. Leave them thus for a day, then drain well, put them in a stone-jar, pour over sufficient boiling vinegar to cover and keep them in a warm place for a day. Drain off the vinegar again and repeat the process till both the onions and cucumbers are quite green, adding a little pepper and ginger, the last time of boiling. Tie down and pack away in a cool place.