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Pickled Spanish Onions

Peel some onions, cut a small round piece out of the bottom of each and scoop out a little of the inside. Put them in a vessel with salt and water to cover and let them remain for two or three days, changing the water two or three times. Afterwards drain and stuff the onions as follows: First put in a little ground mustard-seed, then some ginger with a little mace and shallot, add more mustard and fill up with grated horseradish. Replace the bottom pieces and bind the onions round with string to keep them in place. Make a strong pickle of white vinegar, mace, ginger, nutmeg, sliced horseradish and a little salt; put in the onions and let them boil up three times care being taken that they do not boil too much, for in that case they would lose their firmness and would not keep. Put them with the pickle into jars, leave them till the following day, then strain off the liquor, boil it up and pour it over the onions again. When the pickle is cold, tie the jars over first with wet bladder, and then with leather and keep them in a cool dry store-cupboard for use.