2 quarts small green tomatoes 1/4 lb. mustard seed
12 small cucumbers 2 oz. turmeric
3 red peppers 1/2 oz. allspice
1 cauliflower 1/2 oz. pepper
2 bunches celery 1/2 oz. clove
1 pint small onions Salt
2 quarts string beans 1 gallon vinegar
Prepare vegetables and cut in small pieces, cover with salt, let stand twenty-four hours, and drain. Heat vinegar and spices to boiling-point, add vegetables, and cook until soft.