½ ounce turmeric.
1 pod red pepper.
1 handful horseradish.
3 pounds brown sugar.
After greening the cucumbers, put them in plain vinegar for a few days. Then boil the spices in one gallon of the vinegar, and pour it over the pickle boiling hot. Do this twice; it will be ready for use in a week.—Mrs. P. W.
Boiled Cucumber Pickle.
Take fresh cucumbers (size for eating), put them in brine for a few days; take them out, and put them in vinegar to soak for two days. Then wipe them dry, cut them in pieces one inch thick. Make a seasoning of a mixture of allspice, cloves, mace, nutmeg, and whole black pepper, about two ounces to seventy-five cucumbers. Add celery-seed, and onion chopped fine.
Take a large stone jar, put a layer of cucumber and a layer of the mixture, with plenty of brown sugar (about eight pounds to a large jar). In this way fill the jar, then cover it with strong vinegar: tie the mouth up securely, put the jar in a pot of cold water, and boil until the cucumber is tender, and they will be ready for use in a few days.—Mrs. C. C. McP.
Pickled Cucumbers.