One pint of small onions,
and cover with
One cup of salt.
Let stand one-half day. Then drain and place in a preserving kettle and add
One pint of cauliflower, parboiled,
One dozen green peppers, cut into pieces,
One-half dozen red peppers, cut into pieces,
One quart of string beans, cut in inch pieces and parboiled,
One quart of strong cider vinegar,
Three cups of water.