Crock Dill Pickles

• fresh grape leaves
• fresh dill
• fresh garlic bulb about size of golf ball or 1 Tbsp. garlic powder
• 3 qt. (12 c.) water
• 1 qt. (4 c.) white vinegar
• 1 c. canning salt
• pickling cucumbers

1. Line crock with fresh grape leaves, fresh dill and fresh garlic bulb about the size of golf ball or use 1 tablespoon garlic powder. Bring water to a boil.
2. Shut off.
3. Add vinegar and salt.
4. Dissolve. Pour in crock over well scrubbed pickling cucumbers 3 to 4 inches long.
5. Put more leaves and dill over pickles.
6. Cover with dish and put a stone on the dish to keep pickles submerged or use bucket of water on dish.
7. Cover all with cloth so you won't get fruit flies. Takes 3 to 4 weeks.
8. The longer time is for larger cucumbers and the shorter time for smaller ones.

fresh grape leaves, dill, garlic, water, white vinegar, canning salt, pickling cucumbers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=957025 (may not work)