Select two or three dozen large cucumbers, cut a piece out of the sides and scoop out the seeds with a spoon. Care should be taken that the cucumbers be not overripe or yellow at the ends. Place in a vessel of salted water, and let them remain for nine days, or until they become yellow, stirring them up every two or three days, then take them out, put into a saucepan with a good supply of vine leaves, both under and over, pour in the brine in which they were soaked, place the saucepan over the fire and boil slowly for about five hours, take them out and drain dry. Stuff the cavity of each with a little horseradish, garlic, capsicum, mustard seed and peppercorns, care being taken to keep each ingredient as separate as possible without mixing; continue in layers until the cavity is filled up, then place in its proper position the piece that was cut out, and sew it up. Then into a saucepan pour one gallon or so of vinegar, enough to cover the cucumbers; add to each gallon one ounce each of cloves and mace, two ounces each of long pepper, ginger in slices, and Jamaica pepper, and three ounces of mustard seed, all tied in a muslin bag; also add a root of a horseradish cut lengthwise into strips, and a quarter of a pound of cloves of garlic. Place the saucepan on the fire and boil for about five minutes; remove the bag of spice, pour the whole over the cucumbers in jars sufficient to cover them, tie them over securely and let them remain for five or six days, when they will be ready for service.

Pickled Cucumbers (Like Mango Pickles)

Take young, but fully grown, cucumbers, cut a small piece out of the side of each and scoop out the seeds, cover with salt and let stand for one night. Cut up into small pieces an equal quantity of horseradish, shallots and caper; mix them together with quarter their bulk of mustard seeds, the third of a grated nutmeg, one teaspoonful of bruised cloves and a small quantity of white pepper. On the following day dry the cucumbers on a cloth and stuff with the above mixture. Fix the pieces that were taken out of the sides in their places and bind them with twine to keep them in position. Put in large jars, packing them closely together, and pour over enough vinegar to cover them. Tie a piece of strong paper over each jar and put in a cool, dry place till wanted.