Originally Published:
Jubilee Cook Book, 1887
Original Images:

One-half peck of green tomatoes, one dozen large green cucumbers, two heads of cabbage, two large white silver onions, two ounces each of white mustard seed, black mustard seed and celery seed, four green peppers, one-half pint of salt, one ounce of turmeric. Chop tomatoes and cabbage fine, peel and seed cucumbers and chop fine, add salt and let it stand four hours, then drain thoroughly, cover with vinegar, add one and one-half pounds of sugar, the mustard seed, celery, peppers and turmeric, cook for two hours, when cold add a coffee cup of grated horse radish.