100 cucumbers
Vinegar
1 oz. mustard seed
1 oz. cloves
2 tsp. salt
1 c. sugar
2 red peppers

Use the smallest cucumbers you can procure, making 2 1/2 inches the limit of length. Put the spices in thin muslin bags, using at least 2 bags. Place the cucumbers in a kettle with enough good vinegar of medium strength to cover them. Place the bags of spices in the vinegar, together with the salt and sugar, and the peppers cut in rings. Heat the vinegar as slowly as possible; when it is scalding hot but not boiling, the pickles are ready to set away. If this recipe is carefully followed, satisfactory results will be obtained. If the vinegar boils, the pickles will soften.