Cucumbers Recipe

Gather those that are small and green, and of a quick growth. Turn

boiling water on them as soon as picked. Let them remain in it four or

five hours, then put them in cold vinegar, with alum and salt, in the

proportion of a table spoonful of the former and a tea cup of the

latter, to every gallon of vinegar. When you have done collecting the

cucumbers for pickling, turn the vinegar from the cucumbers, scald and

skim it till clear, then put in the pickles, let them scald without

boiling, for a few minutes; then turn them while hot into the vessel you

intend to keep them in. A few peppers, or peppercorns, improve the taste

of the cucumbers. Cucumbers to be brittle need scalding several times.

If the vinegar is weak, it should be thrown away, and fresh put to the

cucumbers, with more alum and salt. Another method of pickling

cucumbers, which is good, is to put them in salt and water, as you pick

them--changing the salt and water once in three or four days. When you

have done collecting your cucumbers for pickling, take them out of the

salt and water, turn on scalding hot vinegar, with alum, salt and

peppercorns in it.