Take 1 quart peck fresh pickles
Wash and wipe. Put into cerek or
jars with horseradish and red
or green peppers in alternate
layers. Then to this amt. take
1 oz stick cinnamon, 1 oz whole
allspice, 1 oz. whole cloves, ¼ white
mustard seed and 1 cup of salt.
Put into 1 gal vinegar; boil and
pour on pickles hot and cover
or seal. These pickles are not put
into brine first.
1 cup of Tapioca soaked over night.