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Select firm, green cucumbers, about 15cm-20 cm long. Wash them and wipe them, and into the bottom of a large glazed crock, or clean cask, put a layer of leaves and spices, then a layer of cucumbers, and so on alternatly until it is nearly full. Mix the vinegar with the salted water, and pour over all. Place a weighted plate on top to keep the cucumbers submerged. Store in a cool place, and as a white froth or film arises, skim off once or twice. They are ready for use in two or three weeks. Remove cucumbers as required, wash, and peel, cut into strips and serve in glass dishes.
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