Green Pickles.
Put the pickle in strong brine for two days; then boil the brine and pour it over them hot. Repeat this twice. Then pour over them boiling vinegar and water mixed, three successive times, at intervals of two days. For a three-gallon jar take:
1 teacup black pepper.
1 teacup allspice.
½ teacup of ginger.
½ teacup of mace.
½ teacup of cloves, all beaten, but not fine.
2 heads of cabbage chopped fine.
2 teacups horseradish.
8 onions chopped fine.