Half a peck green tomatoes, two large heads of cabbage, fifteen good-sized onions, twenty-five cucumbers, one pint horseradish, half a pound mustard seed (white), one ounce celery seed, one ounce turmeric, half a teacup ground black pepper. Cut the tomatoes, cucumbers, onions, and cabbage small, and pack them in salt for one night. In the morning drain the salt off, and lay them in vinegar and water for a day or two, then drain them again. Boil the spices in half a gallon of vinegar, with three pounds brown sugar, and pour it over while hot. Repeat this for three days, then mix five ounces mustard and half a pint of the best salad oil. Add two quarts more of vinegar when the pickle is cold. This is good to eat in two months.