CUCUMBER PICKLES. MRS. H. T. VAN FLEET.


Pour enough boiling water over pickles to cover them, and let stand
twenty-four hours; measure water so that you may know what quantity of
vinegar to use. Take them out of water, wiping each one separately
with dry towel; place in close layers in stone jar. To one gallon of
vinegar, add one cup of salt, two tablespoons of pulverized alum, same
of cloves, allspice, mustard, and cinnamon; put all in vinegar, and
let come to boil; pour this over pickles. When cool, place plate
over, and add a weight. Pickles prepared in this way will keep nicely
a year.



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