Ingredients
Directions
Select 50 tiny cucumbers.
Wash. Cover with cold water.
Handle as little as possible to avoid bruises.
Let stand 2 hours. Drain. Cover with boiling water to which ¾ cup salt has been added.
Cover and let stand 2 days.
Drain.
Discard all cucumbers that are not solid and in good condition.
Pack in sterilized jars.
Cover with the following pickling liquid, which should be hot but not boiling: To sufficient vinegar to cover the pickles add 3 chopped green peppers, ¼ cup salt, 6 whole allspice, 6 peppercorns, 1½ sticks cinnamon, 1 blade mace, 1 bay leaf, 1 small onion, minced, and 1½ tablespoons mustard seed. Pickles will be ready for use after 8 weeks.
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