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Sweet Cucumber Pickle

Soak the cucumbers in a brine for two weeks; drain, and slice lengthwise. Cook in a syrup made by cooking six pounds sugar and four quarts of vinegar; boil twenty minutes. Keep in tightly covered crock.

Pickled Cucumber No. I 100 small cucumbers 2 pints salt 1 quart small peppers 8 quarts water Boil water and salt together; pour over cucumbers and peppers. Let stand over night, in the morning drain. Make a new brine, using same proportion; repeat this process twice, then drain and wash in cold water. Place cucumbers and peppers in crock; cover with boiling vinegar.

Twelve whole cloves and twelve peppercorns may be tied in a bag and kept in the pickle jar.