Sweet Cucumber Mangoes

Ingredients

• large pickled cucumbers
• granulated sugar
• 1/4 head small cabbage
• 24 cucumber pickles
• 2 large onions
• 12 cucumber pickles
• 2 pounds white mustard seed
• 1 tablespoon ground allspice
• 1 teaspoon ground cloves
• sugar
• 1/2 gallon wine vinegar
• salt and pepper
• white cord
• few cloves

Instructions

1. Open the large pickled cucumbers with a knife on one side, cutting to within half an inch of each end.
2. Scrape out the inside of each cucumber with your fingers.
3. Sprinkle the inside of each cucumber with granulated sugar about as thick as a ten-cent piece.
4. Let the cucumbers remain in this state for twenty-four hours or longer.
5. Take one-fourth of a small head of cabbage and cut it up fine.
6. Take two dozen cucumber pickles the size of those to be stuffed and slice them into small pieces the size of a cherry.
7. Slice two large onions thin.
8. Chop fine one dozen cucumber pickles.
9. Combine the chopped pickles with two pounds of white mustard seed, one tablespoon of ground allspice, one teaspoon of ground cloves, sugar to your taste, and one-half gallon of wine vinegar in a porcelain kettle.
10. Bring to a slow boil and cook for two hours.
11. Season with salt and pepper to your taste.
12. Stuff the cured cucumbers completely full with the mixture and tie them or wrap them with white cord.
13. Make a syrup in the same way as the sweet pickles in No. 73, boiling a few cloves in the vinegar that is put into the syrup of these pickles.