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Ripe Cucumber Pickles

Take twenty-four large cucumbers, ripe and sound, six white onions, four large red peppers; pare and remove the seeds from the cucumbers, chop well, not too fine; then chop fine onions and peppers, mix thoroughly with one cup salt, one ounce white mustard ; place in a muslin bag; drain twenty-four hours, remove to glass jars, cover with cold vinegar and seal. They will keep a long time and are excellent.--Mrs. A. F. Conkey,