Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      liter         small cucumbers
  20      milliliters   sugar
  10      milliliters   canning/pickling salt
  10      milliliters   dry mustard
     1/2  milliliter    alum
                        cider vinegar
                        water

Preparation:

1. Wash cucumbers in cool water and pack into a canning jar big enough to hold them. 2. Add sugar, salt, dry mustard, and alum. 3. Fill jar about 2/3 full with vinegar. Fill remaining portion of jar to cover cucumbers with water. 4. Put lid on jar. 5. Agitate lightly every day for about a week to mix spices in with cucumbers. Then put in a cool dark place for about 3 months while the cucumbers work. Author's Notes: This recipe came from my wife's grandmother. Don't be too impatient to try the pickles. They taste terrible if they haven't worked. Also, you do not have to seal these jars. They will keep for quite some time if stored in a cool/dark location. Difficulty : easy Precision : Approximate measure