Cucumber Pickles I

To 1 gal good cider vinegar add 2 ozs ginger root, 1 oz turmeric, 1 oz whole black pepper, 1 oz whole cloves, 1 oz chili peppers, 1 lb salt, and 1/2 lb powdered mustard. Mix the mustard and turmeric in a little of the cold vinegar, and boil all together about 15 or 20 minutes. When cold pour over cucumbers that were washed, wiped dry and packed in a jar.- [K. A. D., N. D.

Cucumber Pickles II

To 1 gal best cider vinegar add 2 ozs ground mustard, 2 ozs whole mustard, 2 ozs whole black pepper, 2 ozs cinnamon bark broken in pieces, 1 oz ginger root, 1/2 lb salt, and a piece of alum about the size of a small hickory nut. This is enough to fill a 2-gal jar, packed with cucumbers. If not enough cucumbers are at hand to fill the jar, some more may be added from time to time, but be sure that all the cucumbers are well covered with the vinegar.-[Miss L. M. B., N. Y.

Cucumber Pickles III

To 1 gal good cider vinegar add 1 cup grated horseradish, 1 cup salt, and 2 cups ground mustard. Dissolve the mustard in a little vinegar, and then add to the rest and pour all cold over the cucumbers packed in a jar. Be careful that every cucumber is well covered.-[L. E. W., Mich.

Cucumber Pickles IV

Cut cucumbers from vines with sharp scissors, when about 2 or 3 inches long, allowing about 1/2 inch stem to remain on each. For 1 pk cucumbers allow 1 cup coarse salt and make a brine sufficient to cover the cucumbers, and pour it over them boiling hot. Let stand for a day, drain off, and repeat this twice, using new brine each time, and allowing 24 hours between each change. On the fourth day drain off the brine, pour over clear, boiling water, and let stand 24 hours; then drain and pack the cucumbers in jars, sprinkling among them some whole cloves, allspice, cinnamon, and any other spices liked, and to each gallon jar of pickles add a piece of alum the size of a small hazelnut. Pour over hot vinegar to cover and when cold, cover the top with horseradish leaves. The pickles must always be kept well under the vinegar. For sweet pickles melt 1 cup sugar in each qt vinegar.-[Mrs. G., Wis.