Directions:
Make a brine of cold water and salt strong enough to bear up an egg; heat boiling hot, and pour over pickles; let stand twenty-four hours; then take out, and wipe dry. Scald vinegar, and put over; let stand twenty-four hours; then pour off, and to fresh vinegar add one quart brown sugar, two large green peppers, one-half pint white mustard seed, six cents worth ginger root, six cents worth cinnamon and allspice, one tablespoon celery seed, alum size butternut. Scald, pour over, and tie up in jars.