3 dozen large cucumbers, ¼ peck of onions, ¼ peck of red or green large sugar peppers. Half and seed the peppers, slice the cucumbers and the onions, sprinkle salt over all, let them stand over night; then pour water over them and drain them well, then put in jars or large glass bottles, a layer of each until the jar is full with the following spices: 1 ounce of allspice ground, 1 ounce of cloves ground, ¼ pound of mustard ground, 1 pint of sweet olive oil; mix these and 3 tablespoonsful of black pepper together, pour over the pickles and fill your jars with cold vinegar.

Mrs. E. L. Stone.