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.