Cut them, when hardly ripe, in bunches, put them in a jar with vine leaves between each layer of grapes until the jar is filled; then take as much spring water as will cover the grapes and the leaves. As it heats put in as much salt as will make a brine sufficiently strong to bear an egg, you may use common salt: when it boils skim it, strain it through a flannel bag and let it stand to settle; by the time it is cold it will be quite settled; strain it a second time through a flannel bag, then pour it into a jar upon the grapes, which must be well covered; fill the jar with vine leaves, then tie it over with a double cloth and set a plate upon it; let it stand for two days, then take off the cloth, pour away the brine, then take out the leaves and the grapes, and lay them between two cloths to dry, then take two quarts of vinegar, one quart of spring water, and one pound of coarse sugar, boil it for a short time and skim it very clean as it boils; let it stand till it is quite cold. Wipe the jar very clean and dry, lay some fresh vine leaves at the bottom between every bunch of grapes and on the top; then pour and strain the pickle on the grapes, fill the jar, let the pickle be above the grapes, tie up a thin piece of board in a flannel, lay it on the grapes to keep them under the pickle, tie them down with a bladder, and over that a leather, always keeping the grapes under the pickle.