Directions
Select small cucumbers. Let them stand in salt water 12 days, strong enough to float an egg. Take out and wash, then put them in cold water for 24 hours. Drain. Use equal parts of white vinegar and water, one teaspoon of alum to each gallon of pickles, and bring to boil. Let stand until cold. Drain. Put cucumbers in jars. Make a syrup of 1 pint white vinegar to 1 qt. sugar. Add a few drops of oil of cinnamon and oil of cloves. Boil and put over pickles. Drain the syrup from the pickles and heat each day for 9 days. Seal.
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