Trim off the blossom end! Slice cucumbers as desired and add to the container. Make a brine: 2 cups malt vinegar, 1 cup water, 2 Tbl salt, 1/2 tsp peppercorns, 1/2 tsp mustard seed, 1/2 tsp celery seed, and 1 tsp dill seed. Bring the brine to a boil. Lower heat, and simmer 5 minutes. Add one blade of mace to each jar. Ladle hot brine over the cucumber slices. Allow the jars to cool (uncovered) 1 hour, and then refrigerate for 1 hour more. Cover the jars and store up to 3 months.