Directions:
Take half-grown cucumbers; lay them in water overnight, then wipe each one dry and reject all that are soft at the ends. Lay a layer of cucumbers in a new barrel or wine keg (a small vinegar barrel is best), then a layer of the following spices: Fennel, dill, bay leaves, a few whole peppers; then cover with grape and cherry leaves, and begin again with a layer of cucumbers and fill in alternate layers until all are used. Then boil enough salt and water to just cover them, test the strength of the water by laying an egg in it, if it rises the water has enough salt in it, if not, add more salt. Pour this over the cucumbers when cold. Get a cooper to tighten up the barrel, and roll it in the sun and allow it to stay there for two weeks, turning over the barrel once each day.