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Cucumber Mangoes

12 large cucumbers, I onion, 14 ounce of cloves, I teaspoonful of mace, I root of horse-radish, I small head of cabbage, 14 ounce of ginger, 2 ounces of whole mustard seed, I tablespoonful of salt.

Select the largest cucumbers you can find, but take them before they are too ripe or have yellow ends. Cut long, narrow pieces out of the sides of each and with a spoon scoop out the seeds. Chop the cabbage fine, add all the spices and seasoning to it. Fill the cucumbers with this mixture, put the piece into the side and tie it with twine. Put the cucumbers into a stone jar, cover with cold vinegar, add the horse-radish chopped fine, and in one week they will be ready for use. A few hot peppers placed here and there among the cucumbers improve the flavor.

If the cucumber mangoes become flat or tasteless, drain off the vinegar and cover with fresh vinegar, adding also fresh horse-radish.