Yellow Pickles

Ingredients

• 1 gallon vinegar (or more)
• ½ pint white mustard seed
• 2 oz. turmeric
• 1 oz. mace
• 4 oz. white ginger
• 2 tablespoons celery seed
• 3 oz. whole black pepper
• 2 tablespoons coriander seed
• 1 large handful horseradish
• 1 tablespoon coarse sea salt
• 6 lbs. coarse brown sugar
• 3 lemons, sliced
• 2 quarts small white onions

Directions

1. In a 4-gallon jar, combine vinegar, mustard seed, turmeric, mace, ginger, celery seed, black pepper, coriander seed, and horseradish.

2. Be sure to beat the spices well.

3. Soak the ginger in salt water overnight, then slice and dry it.

4. Prepare Early York tomatoes by halving small ones or quartering large ones.

5. Keep the tomatoes in brine that can float an egg for three days.

6. Scald the tomatoes in clear water until tender, then squeeze dry.

7. Place the tomatoes in a jar with inferior vinegar or a mix of half vinegar and half water, colored with turmeric, for two days.

8. In a porcelain-lined preserving kettle, layer cabbage and sugar, then cover with spiced vinegar until the sugar dissolves.

9. Add the tomatoes to the spiced vinegar.

10. Boil the onions and soak them in salt water until tender, then boil in weak milk and water to remove the onion taste.

11. Add the onions to the jar of yellow pickles.