salt in enough cold water to cover them. You may add one or
two tablespoons of vinegar to the brine. If the cucumbers are small, and
if they are kept in a warm place, they will be ready for the table in
five or six days. If salt pickles have turned out to be too salty, just
pour off the old brine and wash the pickles and then examine them
closely, and if they are spoiled throw them away. Lay those that are
sound in a clean jar and pour over them a weak solution of salt water,
into which put a dash of vinegar. Always examine the pickles weekly.
Take off the cloth, wash it, and remove all the scum that adheres to the
pail, and lay a clean cloth over the pickles again. Do not use more than
a cup of salt in the new brine, which must be thoroughly dissolved. You
will find among Salads a nice recipe wherein salt pickles are used. (See
"Polish Salad," or "Salad Piquant.") It is a good way to make use of
pickles in winter that have become too salty for ordinary use.

DILL PICKLES FOR WINTER USE

Take two or three dozen medium-sized cucumbers and lay them in salt
water overnight. Wipe each one dry, discarding all that are soft and lay
them in a wooden vessel (which is better than a stone one) along with
grape leaves and green grapes, if you can get them, whole peppers, or
one or two green peppers, a few bay leaves, a few pieces of whole
ginger, a few cloves and a stick of horseradish sliced upon top of all.
Use plenty of dill between each layer. Boil enough water to cover the
pickles. Use about one pound of salt to six quarts of water, and one cup
of vinegar. If you wish to keep them all winter, have your barrel closed
by a cooper.

GREEN DILL TOMATOES

Select small firm green tomatoes, follow recipe for Dill Pickles, using
the green tomatoes in place of the pickles.

SMALL DILL PICKLES

Select pickles of from two to three inches in length and scrub well with
a small brush. Pack in layers in Mason jars, a layer of pickles, a layer
of dill and a few mustard seeds, placing a bay leaf and a piece of alum
the size of a pea on the top of each jar.

Let one cup of vinegar, two cups of water and one tablespoon of salt
come to a boil. Pour boiling hot over the pickles and seal.

TEUFELSGURKEN (HOT PICKLES)

Pare large, green cucumbers, cut each one lengthwise, take out the seeds
with a silver spoon and then cut each piece again so as to have four
pieces out of one cucumber. When all are pared salt well and let them
r