1 gal. water
4 c. coarse salt
200 small cucumbers
1/2 gal. vinegar
1-1/2 tsp. celery seed
1 lb. light-brown sugar
1/2 tsp. mustard seed
1 tsp. salt
1 oz. stick cinnamon
1 tsp. whole cloves
Make a brine of the water and the coarse salt, pour it over the
cucumbers, and allow them to stand for 24 hours. At the end of this
time, pour off the brine, wash the pickles in cold water, and place them
into crocks. Heat the vinegar, add the celery seed, sugar, mustard seed,
salt, cinnamon, and cloves, and bring the mixture to the boiling point.
Pour this over the pickles in the crocks, cover closely while hot, and
place in storage. If the pickles are desired sweet, add more brown sugar
to the mixture.
90. SLICED-CUCUMBER PICKLES.--Large cucumbers cut into slices may be
pickled in practically the same way as small cucumbers. At times, when
small cucumbers are hard to get, large cucumbers will take their place
very well. In fact, some housewives prefer sliced cucumber pickles to
the small ones.