Lay a dozen large green cucumbers in a pickle of salt and water for two days; then take them out and put them in plenty of fresh water for other two days, with a plate on the top of them to keep them down. Cover the bottom of a pan with vine leaves (cabbage will do), lay the cucumbers on them and cover with more leaves: set the pan on the fire and give them a scald; take the pan off, and let them stand till almost cold; repeat the scalding and cooling till the cucumbers begin to look green, then take them out, drain them, put them in a pan with water and leaves, and boil them three minutes take them out carefully; make a slit in the flat side with the end of a teaspoon; scrape out the pulp and seeds dry the cucumbers between the folds of a cloth; fil them with white pepper, a little mace, some sliced ginger, and some thin parings of lemon; tie them round with a fine packthread to keep in the seasonings clarify a thin syrup of double-refined sugar, and when it is nearly cold pour it over the cucumbers, and keep them covered for two days; then strain, reboil the syrup, and when cool again pour it over them. Repeat this five times every two or three days, or till the cucumbers look quite transparent.

Take them out of the syrup, and put into a rich syrup, which you will have meanwhile prepared, adding the juice of four lemons. Put them into jars, cover with paper dipped in brandy, and tie them down close.