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Spanish Pickles

Three dozen large cucumbers, two large green apples, one-half peck of onions, one-half peck of green tomatoes. Chop all and sprinkle with a pint of salt; let it remain over night in a colander to drain. Then put it into a kettle and add one-half cup of grated horesradish, one-half ounce white mustard seed, one-fourth ounce of mace, one-eighth ounce of white pepper, one-half ounce of celery seed, one-fourth ounce of cloves, three tablespoons of mustard, one and one-half pounds of brown sugar, vinegar enough to cover all; boil one-half hour. When done pack in air-tight bottles or jars.

— Mrs. Caroline A. Day