Cucumber Pickles
| Tiny cucumbers | |
| Salt, | ¼ cup |
| Water, | 1 quart |
| Vinegar | |
| Onion, | One slice |
| Whole cloves, | 1 teaspoon |
| Mustard seed, | ½ ounce |
| Mace, | 3 blades |
| Horseradish (grated), | ½ cup |
Adelaide measured enough of the tiny cucumbers to fill a pint jar, washed and wiped them, then placed them in an earthenware bowl. These she covered with one quart of water and one-fourth of a cup of salt and let them stand twenty-four hours.
At the end of this time Adelaide took out the cucumbers, wiped each one, and placed them in the sterilized pint jar. Measuring enough vinegar to fill the jar, Adelaide poured it into a saucepan, then added one slice of onion, a teaspoon of whole cloves, one-half ounce of mustard seed, three blades of mace and one-half cup of grated horseradish.
As soon as the vinegar boiled Adelaide poured it over the cucumbers at once. Next she inserted a silver knife in the jar to force all air bubbles to the top, fitted on a new rubber, sealed quickly, then stood the jar upside down over night.
In the morning the jar was carefully inspected to be sure it did not leak, the outside was wiped off with a damp cloth, then Adelaide pasted on the label and stored the outcome of her work away in the preserve closet.