2 quarts of small silver-skin onions.
Six small green peppers.
1 gallon of vinegar.
1 pint of rock salt.
1/4 ounce of alum.
1 tablespoonful of mustard seed.
1 tablespoonful of whole clove.
1 tablespoonful of allspice.
Have a part of the stems left on the cucumbers. Wash the cucumbers in cold water; then lay them in a tub or jar, sprinkle the salt over them, and cover with ice water. Lay a large piece of ice on top of the cucumbers, and set away in a cold place for thirty-six hours. At the end of that time take the cucumbers from the salt and water, and place in a stone jar, mixing the onions and peppers among them.
Tie the whole spice in a thin muslin bag and after putting it, with the vinegar and alum, in a porcelain or granite-ware saucepan, set the pan on the fire. When the vinegar boils, pour it on the pickles, putting the spice on top. When the contents of the jar are cold, set away in a cool, dark place. The pickles will be ready for use in twenty-four hours.