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(Pickles And Relishes) - (The International Jewish Cook Book)

Take two or three dozen medium-sized cucumbers and lay them in salt
water overnight. Wipe each one dry, discarding all that are soft and lay
them in a wooden vessel (which is better than a stone one) along with
grape leaves and green grapes, if you can get them, whole peppers, or
one or two green peppers, a few bay leaves, a few pieces of whole
ginger, a few cloves and a stick of horseradish sliced upon top of all.
Use plenty of dill between each layer. Boil enough water to cover the
pickles. Use about one pound of salt to six quarts of water, and one cup
of vinegar. If you wish to keep them all winter, have your barrel closed
by a cooper.

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