2 tablespoonfuls mustard.
2 tablespoonfuls celery.
1 tablespoonful white ginger.
1 tablespoonful cinnamon.
1 tablespoonful black pepper.
2 pods green pepper.
4 lemons sliced.
A little horseradish.
12 onions, and as many cucumbers as the vinegar will well cover.
Boil all together until the cucumbers are tender, and they will be ready for use in a week or so. To green the fruit: line your brass kettle with grape-leaves, and then pour weak vinegar on the cucumbers, cover with leaves, and boil a little while.—Mrs. E. I.