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Pickled Cucumbers

Wash and wipe the cucumbers and place them in a jar. To one gallon of cider vinegar, add one teacupful of salt, one or two red peppers cut fine, one quarter of a pound of white mustard seed, one quarter of an ounce of ginger root, a piece of alum the size of a butternut, one teacup of horse radish root not grated, then bring the ingredients to a boil and pour over the cucumbers boiling hot, cover closely and they are done. I find from long experience this is the best way to pickle cucumbers.