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, cut them with a short piece of stem, and place them in a basket without bruising.

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

4. Layer cucumbers in the cask, covering each layer with salt, and pour in some water with the first layer.

5. Spread a cloth over the cucumbers, then place a board and a stone on top.

6. When adding new cucumbers, remove the weight, wash the board and cloth, and discard any soft cucumbers.

7. Continue layering fresh cucumbers with salt until the cask is nearly full, then cover with salt and tuck the cloth around the edges.

8. Cover the cask closely; the pickles will be good for two to three years.