As I have little time I will tell how I put up cucumber pickles. I wash them in cold water and slice the largest]r ones. The small ones I leave whole. I put the pickles in cans and pour over them the following preparation boiling hot:

For one gallon of vinegar I use two tablespoons of salt, a lump of alum and one-half teaspoon of mustard seed. Add a little water to vinegard if it is too strong.

And even for the sour pickles I like to add just a little sugar, about two tablespoons to the gallon of vinegard. While this doesn’t sweeten them it seems to take away the twang of the vinegard which is objectionable to some.