Use a mixture of small cucumbers, or large ones cut in pieces, green tomatoes, sliced, cauliflower broken into flowerets, nasturtium seeds, string beans, green grapes and button onions. Sprinkle with salt and cover with water. Use about one pint of salt to six quarts of water. Let stand over night in the brine, then drain off the brine, scald and pour it over the vegetables; let stand in it until cool, then drain again. For every gallon of vinegar needed to cover the pickles take one fourth pound, each, of curry powder and mustard compound (mustard of Commerce), half a teaspoonful of cayenne, one fourth pound of salt and one pound of brown sugar. Heat the salt and sugar with the vinegar, mix the curry powder, mustard and cayenne with a little of the hot vinegar, and when smooth and well-diluted add to the rest of the vinegar; pour this scalding hot over the vegetables.

The vegetables may be scalded in vinegar, instead of in the brine. This vinegar should, however, be thrown away and a second supply be scalded with the seasoning, for keeping the pickles. If a thicker consistency be desired in the vinegar, a cup of flour may be added with the curry powder and mustard.