Choose small cucumbers, or gherkins, for this purpose. They are more
tender, and look better on the table. Reject all over a finger in
length, and every one that is misshapen or specked, however slightly.
Pack in a stone jar or wooden bucket, in layers, strewing salt thickly
between these. Cover the top layer out of sight with salt, and pour on
cold water enough to cover all. Lay a small plate or round board upon
them, with a clean stone to keep it down. You may leave them in the
brine for a week or a month, stirring up from the bottom every other
day. If the longer time, be sure your salt and water is strong enough
to bear up an egg. If you raise your own cucumbers, pick them every
day, and drop in the pickle. When you are ready to put them up, throw
away the brine, with any cucumbers that may have softened under the
process, and lay the rest in cold fresh water for twenty-four hours.
Change the water then for fresh, and leave it for another day. Have a
kettle ready, lined with green vine-leaves, and lay the pickles evenly
within it, scattering powdered alum over the layers. A bit of alum as
large as a pigeon-egg will be enough for a two-gallon kettleful. Fill
with cold water, cover with vine-leaves, three deep; put a close lid or
inverted pan over all, and steam over a slow fire five or six hours,
not allowing the water to boil. When the pickles are a fine green,
remove the leaves and throw the cucumbers into very cold water. Let
them stand in it while you prepare the vinegar. To one gallon allow
a cup of sugar, three dozen whole black peppers, the same of cloves,
half as much allspice, one dozen blades of mace. Boil five minutes;
put the cucumbers into a stone jar, and pour the vinegar over them
scalding hot. Cover closely. Two days afterward scald the vinegar again
and return to the pickles. Repeat this process three times more, at
intervals of two, four, and six days. Cover with a stoneware or wooden
top; tie stout cloth over this, and keep in a cool, dry place. They
will be ready for eating in two months. Examine every few weeks.