After bleaching and drying the cabbage, beans, young cucumbers, small green tomatoes, peppers, etc., put them in tepid water from 6 to 12 hours. Wash them well out of this water, squeezing each handful pretty dry, and casting them into fresh cold water. Wash them several times in the cold water, allowing them to remain in this 10 or 12 hours before squeezing dry, and putting them on a dish to drain 2 or 3 hours. Then put them in a jar of light-colored cider or wine vinegar. After a week or 10 days you must change to strong vinegar, allowing 1/2 ounce of turmeric to each gallon of vinegar.

Pack the cabbage and other ingredients as tight as you please, so they are kept covered by the vinegar. Sprinkle the turmeric in layers as you pack, and pour the vinegar on last. Put a weight on the pickles, so as to keep them under the vinegar. After 3 weeks divide the ingredients and put in a large jar, sprinkling the yellow mixture in layers. One small box of Lexington mustard, half the quantity of ground ginger, 1/4 pint of white mustard seed, washed well first in water and then in vinegar; 1 1/2 dozen pieces of ginger root, 2 ounces of cinnamon, broken small; 1 tablespoonful of mace, broken in little pieces; 3 tablespoons of sugar, 1 ounce of long pepper, 1 1/2 ounces of turmeric. Pour on 2 gallons of strong white cider or wine vinegar; then 10 or 12 drops of oil of cloves, 1 gill of olive oil. Tie 4 or 5 cloves of garlic in muslin and lay on top.

If there is not sufficient of any flavor after a month, add the ingredient necessary.

In bleaching the peppers necessary for the pickle, keep it separate and add 5 or 6 at a time, until you think there is enough.