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Sour Cucumber Pickles

Select small cucumbers. Wash the cucumbers, then sprinkle with salt and cover with cold water. Use a generous cup of salt to a gallon of water. The next day drain, rinse, and pack into fruit jars, or simply in an earthen crock.

Add pepper pods, green or red, and large or small according to the receptacle used. Sprinkle in, also, a few whole spices. Cover with vinegar, scalding hot. Close fruit jars as in canning fruit; having sterilized the jars before packing in the cucumbers, the pickles will then keep indefinitely. For a greener pickle, put grape or cabbage leaves over and under the cucumbers; scald the water with the salt and pour over them; then the next day proceed as above.