Mustard Cucumber Pickles
Take 300 small cucumbers, 1 dozen large green peppers, sliced; 3 large heads of cauliflower, divided as much as possible; 3 quarts of small onions, 2 quarts of sliced green tomatoes. Cover with a boiling brine; let stand over night and then drain in a colander for five hours. Boil the cauliflower and onions five minutes in a little vinegar. After this place in jars and pour over them the following seasoning: 1 gallon of vinegar, 1/2 pound of celery seed, 1/2 pound of whole allspice, 1/2 pound of whole black pepper. Tie the spices in a cloth and boil in the vinegar for some time. Remove these, then add 1 pound of sugar, 1/2 pound of mustard; mix smooth with a little vinegar. Let boil fifteen minutes, stirring constantly. 1 quart of string beans cut in pieces may be added to the other ingredients. Pour over the whole of the liquid, boiling hot. The pickles may be canned. Add 2 or 3 bay leaves before pouring on the vinegar, if desired.