Martinia pickles
Gather when a needle will pierce the vegetables; wash and pack down in a stone jar, then cover with cold brine strong enough to bear up an egg. Let the pickles stand in this for three days, stirring them up each day from the bottom. Drain and pour cold water over them, letting them stand for twenty-four hours in it. Drain this off, and pack the pickles in quart jars. Have ready scalding vinegar in which you have boiled for ten minutes a dozen whole cloves and peppercorns, four blades of mace and two teaspoonfuls of mustard seed. Fill the jars with the boiling vinegar, add a tablespoonful of sugar for each quart of vinegar, and screw on the covers. Let the pickles stand for six weeks before using.