Sour Cucumber Pickles
Ingredients
- 500 small cucumbers (if large ones are used a smaller number will be required)
- 3 gallons of vinegar
- 3 quarts of salt
- 6 ounces of alum
- 2 ounces of allspice
- 1/4 pound of black pepper
- 1 ounce cloves
- horseradish cut in strips
- sugar according to the strength of the vinegar
Directions
Put the cucumbers and horseradish in alternate layers in a large stone jar. Throw the salt over them and cover with boiling water. Let stand twenty-four hours in this brine, then pour off and rinse in cold water. Boil the spices and vinegar and pour over them. In two weeks they will be ready for use.