To make mixed pickles, cut small cucumbers crosswise in about 4 pieces; onions, if not very small, in 2, and peppers, if the ordinary size, in 4 pieces. Should you have green tomatoes, cut them small. Use a less amount of onions and peppers than cucumbers; mix all together with a few bay leaves. Next, take a tub or keg, and, having covered the bottom with tine salt, put on a layer of pickles, adding alternate layers of each, leaving that of salt on top. Cover with a cotton cloth, and lay on a stone or wooden weight. Let them remain three days; then take out, rinse in cold water, but do not soak, and put them in a basket or sack to drain for twelve hours. Have ready plenty of California wine vinegar, made hot, but not boiling, adding the following - cloves, allspice, green ginger, and whole mustard seed, with 1 coffee-cup sugar. When the vinegar is at scalding heat pour over the pickles and cover.