Pickles may be made at any time during the winter or summer provided that you have cucumbers, mangoes, or even peaches, which, having been gathered fresh during their season, were put in a strong brine, and kept entirely under by the pressure of weights, so as not to be exposed to the air. When you take the vegetables or fruit out of the brine, soak them for a day or two in cold water. Then put them over the fire in a kettle, covering well with weak vinegar. Let them gently simmer until parboiled, or rather tender, but by all means do not let them cook till they become soft. Cucumbers are ruined by long cooking, which destroys their crispness, and almost renders them inedible. Let them remain in this vinegar until you are ready to supply the final seasoning and the strong cider vinegar needed for the preparation of all kinds of pickles. A delay of a week will do no harm, although the process may be completed forthwith if you prefer. The horseradish used in pickles must be scraped and dried; the garlic must be soaked from three to ten days, changing the water once or twice a day; the mustard seed bruised; spices are put in without any preparation. When onions are used, they need only be sliced and scalded.