Small cucumbers, 500,
Vinegar, 1 gallon,
White mustard seed (whole), 1/4 pound,
Whole cloves, 1 ounce,
Whole allspice, 1 ounce,
Bird peppers, 6,
Garlic buds, 6,
Mixed pickle spices, 1/4 pound.
Let the cucumbers remain in strong salt and water for 24 hours, then wipe and pack them in jars. Heat the vinegar and spices to the boiling-point, and pour it over the pickles, being careful to see that the jars are filled to overflowing, and that there is in each jar, 1 red pepper, and some garlic.