Ripe Cucumber Pickles
Take large, ripe cucumbers; pare, remove the seeds, cut lengthwise, and soak overnight in salt and water. Drain and boil ten minutes in vinegar and water, half and half, and let stay in this twenty-four hours. Drain once more, and for each 7 pounds of the fruit, make a syrup of 1 pound of sugar, 1 pint of vinegar, and cloves, allspice, cinnamon and nutmeg, 1/4 ounce of each. Tie the spices in a thin cloth. Boil together until the cucumbers are tender and put in jars. Scald the syrup as often as necessary and pour over them, which, if late in the season, will be very seldom.