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Sweet Cucumber Pickles

Sweet cucumber pickles made by the following recipe will keep for several years without being sealed: Place the cucumbers, which should be very small, in a weak brine over night. Next morning remove the cucumbers scald the brine, turn it over the pickles and let them stand for two days. Repeat this process on the third morning, let the pickles stand for two days longer, and then scald the brine (removing the pickles as before) each morning until the eighth day. Then take enough vinegar to cover the pickles, and add a little molasses, enough sugar to make the vinegar as sweet as desired, and cinnamon, allspice, and cloves to taste. Remove the pickles from the brine, place them in the seasoned vinegar, heat thoroughly, and place in jars.