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Ripe Cucumber Pickles-Sour

12 Large, Ripe Yellow Cucumbers 1/2 Dozen Red Peppers 1 Fresh Horseradish 1 Pound Mustard Seed Cut cucumbers in halves, removing seeds and pulp, cut in oblongs and stand over night in salt water; next morning rinse in clear water, drain and wipe as dry as possible, placing them in a jar.

Remove seeds from peppers and cut in small narrow pieces; cut horseradish in small pieces. Sprinkle peppers, horseradish and mustard seed between the slices of cucumber; have enough boiling vinegar to cover all and pour over. On the third morning scald vinegar again, adding extra vinegar if too weak; they are ready for use when cold. May be put away in glass jars on third morning.