100 med. cucumbers
1/2 c. salt
4 qts. water
Cherry or grape leaves
Dill
10 qts. water
1 qt. vinegar
2 c. salt
Garlic
4 sm. hot peppers

Wash cucumbers and leave whole. Make brine of 1/2 cup salt to each 4 quarts of water. Cover cucumbers with brine and soak overnight. Drain.

Combine 10 quarts water, 1 quart vinegar and 2 cups salt and bring to boil. Pour over cucumbers. Let stand overnight. In morning, drain cucumbers, keeping mixture and pack in glass jars or a crock, between layers of grape or cherry leaves. Add garlic, dill and hot peppers to each jar. Fill with saved mixture. These may be kept in definitely without sealing.