Piccalilla
One peck green tomatoes chopped, one tea-cup salt; cover with water and stand twenty-four hours, then take out and rinse with clear water; chop six red peppers, six onions, one cabbage, put all in a kettle and cover with equal parts of vinegar and water. Scald about twenty minutes, then drain and add one pint molasses, one tablespoon ground cloves, one tablespoon horse radish, two ounces white mustard seed. Put in a jar and cover with cold vinegar.