Pickled Onions I

Select small white onions and peel but do not cut them. Place in wide mouthed bottles and sprinkle some spices among them, using 1 oz whole pepper, 1 tablesp mustard seed and a few coriander seeds to each qt onions. Cover with cold vinegar and cork. If the onions absorb the vinegar, add more to keep them covered.-[Mrs. E. S. D., Wash.

Pickled Onions II

Peel small, white onions, put them over the fire in boiling water, and when they look clear skim them out and put them on a clean folded cloth. When quite dry, put them into a jar and cover them with hot spiced vinegar. If liked a little sweet, sugar may be added to the spiced vinegar according to taste. The onions must be well covered with vinegar at all times.-[Mrs. M. B., O.