Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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Select 50 tiny cucumbers. Wash. Cover with cold water. Handle as
little as possible to avoid bruises. Let stand 2 hours. Drain. Cover
with boiling water to which 3/4 cup salt has been added. Cover and
let stand 2 days. Drain. Discard all cucumbers that are not solid
and in good condition. Pack in sterilized jars. Cover with the
following pickling liquid, which should be hot but not boiling: To
sufficient vinegar to cover the pickles add 3 chopped green peppers,
1/4 cup salt, 6 whole allspice, 6 peppercorns, 1 1/2 sticks cinnamon,
1 blade mace, 1 bay leaf, 1 small onion, minced, and 1 1/2
tablespoons mustard seed. Pickles will be ready for use after 8
weeks. The Household Searchlight

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