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Dill Pickles

Ingredients
  • dill
  • spices
  • grape leaves
  • cucumbers
  • 1 pound salt
  • 1 pint vinegar
  • 2 gallons water
Instructions

Spread grape leaves on bottom of 4 gallon crock, layer fresh dill and spices. Wash and dry cukes and pack in crock. Make brine of water, salt and vinegar, but do not heat. Cover cukes and put lid on crock. Store at 86 F. for 10 days to 2 weeks. Remove the pickles, strain the brine boil it and when it cools to 160F, fill the jars with pickles, covering with brine.

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