Pack the cucumbers in a 4-gallon jar and cover with 6 quarts of a 10
per cent brine (40° on salinometer scale). At the time of making up the
brine, or not later than the following day, add more salt at the rate of
1 pound for every 10 pounds of cucumbers used--in this case 1 pound and 3
ounces. This is necessary to maintain the strength of the brine.
Cover with a round board or plate that will go inside the jar, and on top
of this place a weight heavy enough to keep the cucumbers well below the
surface of the brine.
At the end of the first week, and at the end of each succeeding week for
five weeks, add one-fourth pound of salt. In adding salt always place
it on the cover. If it is added directly to the brine, it may sink, as
a result of which the salt solution at the bottom will be very strong,
while that near the surface may be so weak that the pickles will spoil.
A scum, made up usually of wild yeasts and molds, forms on the surface.
As this may prove injurious by destroying the acidity of the brine,
remove it by skimming.