Sweet Pickles

Wipe clean 200 small, firm cucumbers and let them stand over night in salt water. In the morning drain, wipe dry, and drop them into 3 qts best cider vinegar, to which has been added 2 ozs each cinnamon, allspice and cloves, 3 lbs brown sugar and a few small red peppers. Boil about 5 minutes, then turn into jars and seal while hot.- [Mrs. D. W. C., British Columbia.

Sweet Cucumber Pickles I

Peel large, ripe, firm cucumbers, cut in quarters, scrape out the seeds, soak in weak brine over night, drain thoroughly, and scald in clear boiling water. Make a syrup of 1 qt vinegar, 2 lbs sugar and any preferred spices. Add the cucumbers and cook until clear and tender. Can while hot and seal air tight. -[Mrs. J. P., N. Y.

Sweet Cucumber Pickles II

These are put up cold and sealed air-tight. Peel and cut up the cucumbers and mix them with the following: 1 gal best cider vinegar, 1 scant cup salt, 2 cups brown sugar, 1 cup ground mustard, 1 cup grated horseradish, 1 scant tablesp alum, and 1 tablesp mixed spices. Be sure that the cucumbers are well under vinegar.-[Mrs. C. P. VanK., N. Y.