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Grape Leaf Pickles


  • 10-20 grape leaves
  • 10-12 dill heads
  • 1 ounce pickling spice
  • 3 1/2 gals cukes (20 lbs)
  • 1 pound pickling salt
  • 2 cups white vinegar
  • 2 gallons water


Scald a 4 gallon crock. Line bottom with grape leaves then add half the dill and 1/2 the pickling spice and fill with washed cukes (remove blossom end) to within 3" of top then add the rest of the dill and spice and cover with grape leaves. Make a brine of the salt, vinegar and water. Bring to boil and allow to cool. Pour cooled brine over cukes. Cover/weigh down with a plate and clean rock or canning jar filled with water and sealed to hold contents below brine. Remove scum daily. Keep at around 70-80 degrees. Fermentation should be complete in 10-14 days. When pickles are cured make a fresh brine, bring to boil and cool. Pack cukes into sterilized jars, pour brine over and seal. Store in fridge. (If the cukes are fully cured you could also use hot brine and BWB 15 minutes).

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