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Pickled Cucumbers, No. 2

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Ingredients Method

Ingredients
  

  • 600 small cucumbers
  • 2 quarts peppers
  • 1 1/2 cups pickling salt
  • 1 cup alum
  • 3 gallons cider vinegar
  • 3 pints water
  • 1/4 pound whole cloves
  • 1/4 pound whole allspice
  • 1/4 pound cinnamon sticks
  • 2 ounces white mustard seed
  • cabbage leaves to cover

Method
 

  1. Wash and wipe six hundred small cucumbers and two quarts of peppers. Put them In a tub with one and a half cupfuls of salt and a piece of alum as large as an egg.
  2. Heat to the boiling point three gallons of cider vinegar and three pints of water. Add a quarter of a pound each of whole cloves, whole allspice and stick cinnamon, and two ounces of white mustard seed, and pour over pickles.
  3. Cover with cabbage leaves.