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Pickled Onions

One quart white small peeled onions, one teacupful of salt in three pints of warm water for brine. Let onions stand in brine over night. In the morning drain well. Take one quart of white wine vinegar and boil well with one green pepper and pour over the onions. The next day take the onions out; boil vinegar again and pour over them and seal. A little white sugar may be added to the boiling vinegar.