Preparation:
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. |
