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Vinegar, Pickles, and Pickling: Pickle

To Pickle Large Cucumbers.-Pare 7 pounds of large cucumbers, remove the seeds and cut into inch pieces.

Cover with vinegar and water, half and half, and add a large pinch of salt.

Boil until clear but not overdone. Drain in a colander. To one pint of good vinegar add 31 pounds of brown sugar; as soon as it comes to the boiling point put the cucumbers back into the kettle and let the whole boil up. Again drain through the colander, and when cold put them in layers in a jar, sprinkle between the layers stick cinnamon, cloves, allspice, a few kernels of black pepper, a little mace, and a handful of raisins. Cover with the pickling liquid and seal.

Or cut a piece from the large end of each cucumber, leaving it attached by a piece of the skin. Scoop out the seeds and steep in strong brine for a week until entirely yellow. Stuff with equal parts mustard seed, ground ginger, and pepper, with the addition of small onions, shallots, or garlic if desired. Sew on the tops and cover with pickling liquid as for gherkins.