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Pickled Martinas

Put three gallons of martinas in very strong brine, keep covered for ten days, then wash them in cold water, and put them in vinegar to stand ten more days; then drain and put them in the jar intended for them. In three pints of vinegar, scald.

A large handful of scraped horseradish. 1 cup allspice. 1/2 cup black pepper. 1 cup of ginger. 1/2 cup of black mustard. 3 large spoonfuls of cloves, all beaten. 3 onions sliced. 1 pod red pepper. 3 pounds brown sugar.

Pour it over the martinas, and fill up with cold vinegar.--Miss E. T.