Take one peek of green tomatoes, one dozen of small onions, one quart of vinegar, one pint of water, a horseradish root, one head of cabbage, one-half dozen of cucumbers, two pounds of brown sugar, and mixed spices.

Slice and chop the tomatoes, also the cabbage, the onions, and the cucumbers. Soak in a weak brine overnight, and in the morning drain off well. Place the vinegar, water, sugar, mixed spices (tied in a muslin bag), and the root of horseradish in the preserving kettle; add the vegetables and cook slowly until tender. If not salty enough, add salt to taste. Put into jars and seal.