Proportions. (For each quart jar.) Twelve small white onions; one fourth of a small red pepper; two tablespoons of yellow mustard seeds; prepared cucumbers and vinegar to fill jar.
Method. Select the large, ripe, yellow cucumbers, pare, halve, and scrape out all seeds and soft pulp. Place in a stone or porcelain bowl, sprinkle lightly with coarse salt, and let stand over night. In the morning wipe each piece with a clean coarse towel, skin the onions, seed and shred the pepper, and then place all this alternately in the glass jar. Now pour good white pickling vinegar over the mixture, put on glass top, and set aside for at least three weeks to ripen. (When scraping out the seeds, be very careful to leave no loose rag or fiber, or pickle will become soft and spoil.)