These pickles require no cooking, no sealing in jars and no refrigeration.

NEEDED:

Cucumbe rs, smaller size better.

Enough to fill jar (1 gallon).

White vinegar
2 tbsp. salt
5 lbs. sugar
2 drops oil of cloves
2 drops oil of cinnamon

Leave cucumbers whole. Do not remove dry stem ends at this time. Wash cucumbers thoroughly and pack into the gallon jar. Pour white vinegar in to cover cucumbers; add 2 tablespoons salt. Cover jar and let set for 6 weeks in a dark place. (You can put the jar in a brown paper bag and seal the bag - if you don't have a dark place to set the jar.)

After 6 weeks, pour off the vinegar and drain the cucumbers in a colander. Let water run over them. Cut off the stem ends at this time and slice the cucumbers crosswise into desired thickness. Wash and dry the gallon jar. Pack a layer of cucumber slices - then a layer of sugar alternately until you have used all the cucumbers and the 5 pounds of sugar. Use an eye dropper and add 2 drops of oil of cloves and 2 drops of oil of cinnamon to the top layer of sugar. Cover the jar and set it in a dark place. When sugar has dissolved, pickles are ready to eat. Remove as many as you want from time to time - just keep the gallon jar in a dark place or a brown paper bag.