Sm. cucumbers
Pure apple cider vinegar
4 tbsp. pickling salt
8 c. white sugar
8 drops cinnamon oil
8 drops clove oil
Gallon glass jar

Brush and wash small firm cucumbers. Pack in gallon glass jar. Fill jar to top with apple cider vinegar. Add 4 tablespoons salt. Seal jar tight. Store in dark closet for 6 weeks.

At end of 6 weeks, pour off vinegar. In a large mixing bowl, cut cucumbers in chunks; add sugar, oil of cloves and oil of cinnamon. Let set in pan until sugars dissolves, stirring occasionally.

Place back in glass jar; seal tightly and store back in dark closet. In 6 weeks they will be ready to eat. Take out a quart at a time to put in refrigerator for handy use.