With horseradish and cloves.
Compare the version from 1869’s Domestic Cookery by Elizabeth Ellicott Lea:
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Cucumbers.
Gather the cucumbers while they are small, lay them in a jar with salt enough to make a pickle; pour in a little water, and if there is not salt enough to cover them, in a few days put in more. At the end of two weeks put them in a kettle, with cabbage leaves around and through them; fill it up with weak vinegar, and let them scald three hours; put all in a jar for three days, then take out the cucumbers, pour out the vinegar and leaves; put them back in the jar, with some cloves, horse-radish and mustard; boil some strong vinegar and pour over them. |
From the box of A.D. from Lutz, Florida, by way of Pennsylvania in the 1940s, and originating in Ohio in the 1920s.
Pickled Cucumbers
Soak ten dozen cucumbers in brine 5 or 6 hours, then scald in this mixture; 3 quarts of cider vinegar, 1 cup sugar, 2 Tbsp. of cinnamon, 2 Tbsp. unground black pepper, 2 Tbsp. of chopped horseradish, 4 red peppers.
When vinegar is scalding hot, take out the cucumbers, put them in jars and pour vinegar over them–seal.