East India Pickles

Ingredients

• 100 cucumbers Cucumbers (large and small)
• 1 peck Green tomatoes
• 1/2 peck Onions
• 4 Cauliflowers
• 4 Red peppers (without seeds)
• 4 heads Celery
• 1 pint bottle Horse-radish
• 1 ounce Ground cinnamon
• 1 ounce Ground turmeric
• 1 pound Mustard
• 1/4 pound Brown sugar
• as needed Vinegar
• as needed Salt

Instructions

1. 1Slice the cucumbers, green tomatoes, onions, cauliflowers, red peppers, and celery.
2. 2Place the sliced vegetables in a large container and cover with salt. Let stand for twenty-four hours to draw out excess moisture. Drain the vegetables.
3. 3Pour weak vinegar over the drained vegetables. Place on the stove and bring to a boil. Drain the vegetables again.
4. 4In a separate bowl, combine the ground cinnamon, ground turmeric, mustard, and brown sugar. Wet these with cold vinegar. Add sufficient vinegar to moisten all the pickles.
5. 5Combine the vegetables and the spice mixture. Cook all together for 10 minutes. Seal in sterilized bottles while hot.