Cut into pieces,
Mix them together and pack them in layers with salt; let them stand for twelve hours, then drain off the brine and cover them with vinegar and water, and let them stand another twelve hours.
Drain off the vinegar and cover them with one and one half gallons of scalding hot vinegar which has been boiled a few minutes with one pint of grated horseradish, one half pound of mustard seed, one ounce of celery seed, one half cupful of ground pepper, one half cupful of turmeric, one half cupful of cinnamon, and four pounds of sugar.
Let them stand until perfectly cold, then add one cupful of salad oil and one half pound of ground mustard. Mix them all thoroughly together and place in jars.