This section is from the book "Preserving And Pickling", by Mary M. Wright. Also available from Amazon: Preserving and Pickling: Two Hundred Recipes for Preserves, Jellies, Jams, Marmalades, Pickles, Relishes and Other Good Things.
Take two quarts of small, whole cucumbers, two quarts of green tomatoes, sliced, one quart of green beans, one quart of green peppers, and two quarts of green leaves of cabbage. Soak the vegetables in salt water overnight. Boil in half water and half vinegar in the morning, first draining off the brine. Make a spiced vinegar, using enough vinegar and in the same proportion the other ingredients as they are mentioned in the white pickle recipe. Green radish pods or nasturtiums may be added, instead of the horseradish. Line a kettle with horseradish leaves and place in the vegetables, pour over the hot vinegar mixture and bring to a boil. Lift out the vegetables with a skimmer and fill into jars until overflowing, and seal.