Cucumber Pickles
Wash and drain the cucumbers; put in a jar with alternate layers of green tomatoes and common-sized green peppers; cover with a boiling-hot brine made in the proportion of 1 pint of coarse salt to 1 gallon of water. Let stand twenty-four hours. Drain, rinse in cold water and pour over them spiced vinegar. Have this boiling hot. Add a few roots of sliced horseradish, before pouring on the vinegar.