Soak pickles in cold water twelve hours, or over night. Drain and wipe. Place over each layer of pickles two or three blossom-ends of dill, three or four one-half inch pieces of estregan (stalks and leaves), a few small pieces of horseradish root, one table-spoon of whole white pepper and three or four dried laurel leaves. Make a brine of two quarts of vinegar, one quart water and one cup of salt, beat together until it foams, and pour over the pickles to cover. Cover the whole with a bag, made to fit the top of crock. Fill bag with mustard seeds, and sew up. Cover with plate and stone, and keep in a cool, dry place. Must stand five or six weeks before they are done. Keep well.