Indian Pickle.
Ingredients: To every gallon of vinegar put four ounces of curry powder, four ounces of mustard powder, three ounces of bruised ginger, two drams of Cayenne pepper, two ounces of turmeric, two ounces of garlic, half a pound of onions (skinned), and a quarter of a pound of salt.
Put all into a stone jar. Cover it with a bladder wet with the pickle, and keep it warm by the fire for three days, shaking it well three times a day. Any thing may be put into this preparation, excepting red cabbage and walnuts. Gather every thing fresh, such as small cucumbers, green grapes, green tomatoes, cauliflowers, small onions, nasturtiums, string-beans, etc., etc. Wipe them, cut them when too large, and throw them fresh into the vinegar.