Categories: Pickles 
      Yield: 6 servings 
  
           Text Only 
  
  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. The Household Searchlight