Instructions: 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.

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