Cucumber Mangoes

6 large cucumbers 2 ozs. mustard seeds 2 ozs. chopped garlic 2 quarts (8 cups) vinegar 1 oz. white peppercorns 1 oz. bruised ginger.

4 blades mace.

2 ozs. salt.

1 oz. mustard.

1 oz. scraped horseradish.

1/2 cupful currants.

Cut each of the cucumbers into two equal parts. Extract the pulp, and add to it the mustard seeds, currants, and chopped garlic. Fill the cavities with this mixture, and arrange the cucumbers on their ends in two large earthenware dishes. Put the vinegar into a pan, add the peppercorns, ginger, mace, and salt, and boil for five minutes. Pour over the cucumbers while hot. Reboil the vinegar each day for a week, and pour it over the pickle, but on the last occasion add the mustard and the horseradish. Cover the pickle closely and set aside for a month.

Lemon Pickle

12 large lemons.

1/2 cupful salt.

8 garlic cloves.

1 tablespoonful powdered mace 1 tablespoonful grated nutmeg.

1 tablespoonful powdered allspice.

1 teaspoonful red pepper.

4 heaping tablespoonfuls mustard.

1/2 gallon vinegar.

Wash and dry the lemons, and cut each one into eight pieces. Place them in an earthenware pan with the salt, garlic, mace, nutmeg, red pepper, allspice, and mustard; add the vinegar, and bring the pickle gradually to the boil.

Simmer for half an hour, then pour it into a large stoneware jar, and stir it daily for a month, after which time place it in small glass jars and cover securely.

Mixed Pickles

1 gallon vinegar 1/4 lb. bruised ginger 1/4 lb. mustard seed 1/4 lb. salt 1 oz. black pepper.

1/4 oz. red pepper 1/4 lb. unmixed mustard 2 ozs. turmeric Vegetables in season 1/4 oz. mace.

Take a large earthenware Jar or casserole that will hold two gallons, and put the vinegar into it; add the ginger and mustard seeds. Pound together the salt, peppers, mace, mustard, and turmeric. Make them into a paste by adding a little vinegar, then add it to the vinegar in the jar, taking care to mix it thoroughly.

Cover the jar tightly, and keep it in a warm place for a month, stirring it every day with a wooden spoon. Gather different vegetables as they come in season, and prepare them by cutting them into neat pieces and scalding them in strong brine, which should be boiling hot. The different pieces must be drained and left to get quite dry before putting them into the pickle. When all the vegetables that are wished for are added, put the pickles into earthenware jars or dishes and cover carefully so as to exclude the air.

Piccalilli

2 heads sound white cabbage 2 heads cauliflower 1 teaspoonful ground ginger 1 teaspoonful white pepper 1 teaspoonful powdered mace Vinegar.

1/2 lb. white mustard seeds.

4 green peppers.

4 red peppers.

4 dozen small cucumbers.

3 quarts small green string beans.

1/4 peck green tomatoes.

1 bunch celery.

6 large white onions.

Tie the spices in a muslin bag. Chop the vegetables, sprinkle with salt, allow to stand for three hours, then drain and squeeze out. Cover with hot vinegar, add the spice bag, and allow to stand until the next morning. Reheat the vinegar and pour it over the pickle; do this for three days, then keep in an earthenware dish tightly covered.