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 one quart of small white onions, one quart of peeled and sliced cucumbers, using them when large and white-fleshed, one quart of white chopped cabbage, one pint of white celery cut into inch lengths, and about one-half cupful of horseradish. Soak these vegetables separately in weak brine overnight, then in the morning drain and cook in half water and half vinegar, until tender, keeping each vegetable separate. Boil one quart of white beans in slightly salted water. Place in a kettle one quart of vinegar, one pint of water, one pound of white sugar, one teaspoonful of white mustard, one-half teaspoonful of white pepper, and one tablespoonful of celery seed. Place the vegetables in this, bring just to the boil, fill jars and seal.