India relish (No. 1)
One pint of young string beans, cut into inch lengths; one pint of very small cucumbers (an inch long), each cut into three pieces; three sliced cucumbers, one pint of button onions (peeled), four long red peppers, cut small; one cup of green nasturtium seed, one medium-sized cauliflower, cut into small clusters.
Put all these ingredients into a stone crock in layers thickly strewn with salt, the uppermost layer being of salt. Cover with cold water, put a plate on top, weighted with a stone to keep the vegetables from floating, and leave in the cellar for three days.
Drain off the brine, rinse with cold water by putting the vegetables in a colander and holding it under the faucet; return to the crock, cover with cold fresh water and leave for twenty-four hours.
Have ready three quarts of vinegar, one teaspoonful of Hungarian sweet pepper (paprika), one teaspoonful of cloves, one teaspoonful of celery seed, two tablespoonfuls of curry powder, one teaspoonful of ground mustard, one teaspoonful of mace, one teaspoonful of grated horseradish, one and a half cupfuls of brown sugar. Let this mixture come to a boil, put in the drained vegetables, and simmer ten minutes after it begins to boil. Turn into a stone crock; cover closely and let all stand forty-eight hours.
Drain off the vinegar and bring it to a boil; pour over the pickles and leave them for a day longer. Fill small glass jars with the relish, cork and seal. Keep in a dark closet. It will not be ready for use under three weeks. Six weeks are better.