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Pickled Cucumbers

100 small cucumbers 1 pint salt Alum size of a nutmeg Boiling water Boiling vinegar 1 tablespoon mustard seed 1 tablespoon whole allspice 1 root horseradish 2 small red peppers Wash and dry the pickles and put them in a large stone jar; add salt and alum and cover well with boiling water. Cover the jar tightly and let stand for twenty-four hours; remove the cucumbers; dry them and place them in another jar in layers alternately with the spices and grated horseradish. Have the jar about two thirds full of cucumbers and pour over them sufficient boiling vinegar to fill the jar. When cold, cover closely and stand away.