½ peck green tomatoes.
3 dozen large cucumbers.
4 large green peppers.
½ pint small peppers, red and green.
Sprinkle one pint salt on, and let them stand all night; the cucumbers not peeled, but sliced one inch thick, the onions also sliced. In the morning drain off the brine, and add to the pickles:
1 ounce mace.
1 ounce black pepper.
1 ounce white mustard-seed.
1 ounce turmeric.