Cucumbers, Pickled
INGREDI- ENTS.-1 oz. of whole pepper, 1 oz. of bruised ginger, sufficient vinegar to cover the cucumbers.
Cut the cucumbers in thick slices, sprinkle salt over them, and let them remain for 24 hours. The next day, drain them well for 6 hours, put them into a jar, pour boiling vinegar over them, and keep them in a warm place. In a short time, boil up the vinegar again, add pepper and ginger in the above proportion, and stantly cover them up. Tie them down with bladder, and in a few days they will be fit for use. and in-