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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.