=Home-Made Cucumber Pickles=

Take enough small cucumbers to fill four one-quart jars; wash and
sprinkle over them one cupful of table salt; let them remain over
night; in the morning, wash and pack in the jars. Add one teaspoonful
of whole cloves, one teaspoonful of whole allspice, one teaspoonful of
white mustard seed, and two pieces of alum, as large as a pea, to each
jar. Fill the jars with boiling vinegar, and seal.



=Quickly Made Cucumber Pickle=

Take small cucumbers, wipe clean and lay them in a small jar or stone
crock. Allow one quart of coarse salt to a pail of water. Boil the salt
and water until the salt is dissolved, skim and pour boiling hot on the
cucumbers. Cover them tight, and let them stand twenty-four hours, then
turn out and drain. Boil as much vinegar as will cover the cucumbers,
skimming thoroughly. Put the cucumbers into clean glass jars and pour
the vinegar on boiling hot. Put in a piece of alum the size of a bean,
and seal. They will be ready for use in forty-eight hours. Add peppers
and spice if desired.



=Mixed Pickles=