Cucumber Pickles

Ingredients

• common salt
• cucumbers
• cold water

Directions

1. Cover the bottom of a cask with common salt.

2. Gather cucumbers every other day in the morning or evening to avoid damaging the vines.

3. Cut cucumbers with a short piece of stem and place them in a basket or pail without bruising.

4. Rinse cucumbers with cold water, being careful not to rub off the little black briers.

5. Layer cucumbers in the cask, covering each layer with salt, until all are in.

6. Pour in some water with the first layer; the salt will create sufficient brine afterward.

7. Cover with a cloth, then place a board and a stone on top.

8. When adding new cucumbers, remove the stone, board, and cloth, and clean them thoroughly.

9. Remove any soft cucumbers to prevent spoilage.

10. Add fresh cucumbers layer by layer, covering each with salt.

11. When the cask is nearly full, cover with salt, tuck the cloth around the edges, and place the board and weight on top.

12. Seal the cask tightly; the pickles will be perfect for two to three years.