Day 1

1. Wash cucumbers. Use only fresh, slightly immature cucumbers.

2. Weigh the cucumbers and make a note of number of pounds.

3. Place in large, clean crock or glass jar.

4. Cover with a 10% brine solution: 1 cup salt in 2 quarts water.

5. Weight the cucumbers down, keeping them submerged in the brine. Use a plate with a water-filled jar on top as a weight.

6. Store crock of cucumbers in a cool, dark place.

Day 2

1. Add salt - 1 cup to every 5 pounds of cucumbers in crock.

2. Place salt on plate and not directly on pickles.

Weekly

1. Remove scum from top of brine.

2. Each week add 1/4 cup salt to each 5 pounds of cucumbers.

3. After 4 weeks, cut a cucumber in half; if it is the same color throughout, fermentation is complete.

De-salt Cured Cucumbers

1. Soak cucumbers in hot water 4 hours and rinse.

2. Repeat above step 3 times.

3. Prick cucumbers with stainless steel fork to prevent shriveling.

4. Mix a weak vinegar solution: 1 part water to 3 parts cider vinegar.

5. Let cucumbers sit in above solution for 12 hours.

6. Place the de-salted cucumbers in your favorite pickling solution.