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.