Pickled Onions

4 qt. onions 2 qt. spiced vinegar

Select onions that are as nearly the same size as possible. Peel them and let them stand in fresh water for 24 hours. Pour off this water, and over the onions pour a brine made by adding 2 cupfuls of salt to each gallon of water. Allow them to stand in this brine for 3 days, changing the brine once during this time. Remove the onions from the brine, and freshen in cold water for 2 hours. Drain the onions and cook them in the spiced vinegar for 1/2 hour. Any of the spiced vinegars given for the other vegetables may be used. After cooking, pack the onions with the liquid into jars, seal, cool, and store.