2 quarts small green tomatoes

1/4 lb. mustard seed

12 small cucumbers

2 oz. turmeric

3 red peppers

1/2 oz. allspice

1 cauliflower

1/2 oz. pepper

2 bunches celery

1 pint small onions


2 quarts string beans

1 gallon vinegar

Prepare vegetables and cut in small pieces, cover with salt, let stand twenty-four hours, and drain. Heat vinegar and spices to boiling-point, add vegetables, and cook until soft.

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