Summer Dill Pickles

• 100 pickles
• 5 stalks dill
• 1 oz. black peppercorns

Soak pickles in cold water over night, or twelve hours. Drain and dry. Place in layers of two rows pickles, then three or four blossom ends of dill and a teaspoon of whole black pepper; re peat, covering top layer well with dill and adding some cherry or vine leaves. To four quarts of water, take