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Green Pickles

Make a brine of salt and water strong enough to float a fresh egg, and put in it the vegetables to be pickled, green tomatoes, gherkins, snap beans, cucumbers, etc., and let them remain in it for a fortnight (a longer time will not hurt them). They must be well covered with grape leaves, and sufficient weight must be put on them to keep them well down under the brine. When the vegetables are taken out of this brine they must be steeped in weak vinegar for several days, then put over the fire in two quarts of strong vinegar (which quantity will be sufficient for four quarts of vegetables), two ounces of long pepper, two ounces of mustard-seed, one ounce of celery-seed, one-half an ounce each of cloves and mace, three red pepper pods, one tablespoonful of grated horseradish, and sugar to taste; when this boils have the pickles drained from the weak vinegar and put into jars, and pour the vinegar over them boiling hot.