Pickles, page 212

Two dozen green tomatoes, 2 dozen small cucumbers, 1 dozen onions, 1 cabbage, 6 bunches celery, 1 quart string beans, 3 green peppers; chop in pieces. Pour 1 quart water and two quarts vinegar into a porcelain kettle, when boiling put in the mixture, part at a time, scald 10 minutes, skim and drain, place in jars and pour on the following, scalding hot: 1 gallon vinegar, 3 pounds sugar, 1/2 pound white mustard seed, 2 table-spoonfuls ground mustard, 1 table-spoonful black pepper, 1 table-spoonful cloves.

Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo.