Peel and slice cucumbers and onions. Place in jar, add salt, let stand 4 hours, covered with plate and weight. Drain and put through food chopper with the peppers and celery. Boil corn, cool and cut from cob. Add spices and mix all together. Heat vinegar to the boiling point and pour over the mixture and pack while hot into sterilized jars. Place slice of horseradish on top of each jar, fill to overflowing with scalding vinegar and seal.
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