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Indian Pickle

To each gallon of vinegar (cold) add half a pound of mustard, six ounces of turmeric, a handful of salt, and a little grated ginger; boil the vinegar and spices together, and let the mixture cool. Boil or scald the vegetables with vinegar, taking care to have among them a little garlic and onions; put them in your jar, and pour on the pickle. Afterward put in the jar a bag containing a quarter of a pound of ginger, one ounce of long red pepper pods, one of black pepper, one of cloves, and half an ounce of cayenne. If this is too hot for the taste, omit the cayenne to suit.