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

(For immediate use.) Take nice, large cucumbers, wash and wipe them; lay
them in a jar or wooden pail, sprinkle coarse salt over each layer, and
add dill, whole peppers and grape leaves, if you have them, also a very
few bay leaves. Cover with water up to the brim and lay a piece of rye
bread in the jar; it will help to quicken the process of souring. Cover
with a plate and put a clean, heavy stone on top of the plate, in order
to keep them well covered with the brine. Set them in a warm place, say
back of the kitchen stove, for the first three days. They will be ready
to use in a week.

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