• ½ bushel firm cucumbers
• 3 cups sugar
• Dill
• 10 qts. water
• 1 lb. salt
• Grape leaves

Line bottom of stoneware jar with grape leaves. Cover with a layer of dill. Fill with washed cucumbers to within three inches from top. Cover with a layer of dill. Mix water with salt and sugar and cover cucumbers. Fermentation will be completed from 10 days to 2 weeks. After active fermentation has stopped, dill pickles must be protected against spoilage, as the brine is not sufficiently strong to preserve them long. One method is to seal in glass jars, another is to cover the pickles in the stoneware jar with melted paraffin.