Cucumber Pickles Recipe

Soak the cucumbers in strong brine over night; in the morning scald a

few at a time in a little vinegar, covering tight and stirring often. As

they are done, put in bottles, with one or two peppers in each one, and

pour over the following scalding vinegar and seal: To 3 quarts of

vinegar add 4 cups of sugar, 1 handful of white mustard seed, 1 of stick

cinnamon, half the quantity of whole cloves, and a small piece of alum.

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