RECIPES AND DIRECTIONS FOR SPECIAL EUROPEAN HEALTH AND LONGEVITY FOODS: HOMEMADE SOUR PICKLES
Use only small, fresh, hard cucumbers. Place them in cold water overnight, then dry them well.
Place cucumbers in a wooden barrel, or a large earthenware or glass jar. Place a few leaves of black currants, cherries, mustard seed and dill branches in with the cucumbers.
Boil up a sufficient amount of salt water, using about four ounces of sea salt for five quarts of water. Let water cool down, then pour it over cucumbers. Cover with linen canvas, place a wooden board over it, and on the top a clean heavy stone. There should be enough salt water to cover the board. Keep container in a warm place for about one week, then move to a cooler place. Pickles are ready for eating in about three to four weeks. Every second week or so remove the stone and die covers and wash them well first in warm then in cold water, then replace them. Keep the top of the water clean from foam and mildew. When pickles are ready for eating the] can be placed in glass jars and kept in the refrigerator.
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