2 quarts small green tomatoes
1/4 lb. mustard seed
12 small cucumbers
2 oz. turmeric
3 red peppers
1/2 oz. allspice
1 cauliflower
1/2 oz. pepper
2 bunches celery
1/2 oz. clove
1 pint small onions
Salt
2 quarts string beans
1 gallon vinegar
Prepare vegetables and cut in small pieces, cover with salt, let stand twenty-four hours, and drain. Heat vinegar and spices to boiling-point, add vegetables, and cook until soft.
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