Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
2 quarts medium-sized (3- to 4-inch) cucumbers
3 tbsp chopped fresh or dried tarragon
6 bay leaves
2 or 3 sprays fresh dill
10 whole cloves
2 sweet red or green peppers, wahsed, seeds removed, chopped
1 - Wash cucumbers, drain, cover with fresh cold water, and let stand 6 to 8 hours.
2 - Drain, cover thickly with salt and let stand overnight.
3 - Next morning, shake and rub off salt.
4 - Pack closely in a 3-quart or 1 gallon stone jar or large glass jar, in layers,
each layer sprinkled with peppercorns, cloves, mixed herbs, and chopped peppers.
5 - Boil enough wine vinegar to cover then by 2 inches (about 2 quarts); pour hot over pickles.
6 - Cover and let stand 4 days.
7 - Drain off liquid, reheat to boiling, skim, and let cool.
8 - Pour over pickles again.
9 - Add more wine vinegar if necessary to cover by 2 inches.
10 - Put a weight on the pickles; let stand in a cool place for at least 1 month. Can be longer.
Makes 2 quarts pickles.