Cold Pack Pickles

• medium size cucumbers
• dill
• garlic
• onion
• green grapes and leaves (wild mustang)
• canning salt
• 90 grain vinegar
• hot peppers (optional)

1. In
2. large
3. jars
4. (1/2
5. gallon size), put good amount of dill, 1/4
6. of
7. an
8. onion, sliced, 3 cloves of garlic, 5 green mustang grapes and 5 leaves, 3 tablespoons canning salt and 8 tablespoons of
9. vinegar.
10. Fill jars with slightly warm water. Add
11. 1
12. hot pepper to each jar, if desired.
13. Close tight with used
14. jar
15. lids. Shake
16. jar by tilting over several times for salt
17. to dissolve. Place filled jars on platters because they will
18. seep
19. while fermentation is in process.
20. Ready to eat in about
21. 14
22. days. Refrigerate
23. after
24. opening.
25. These will not keep longer than 4 months.

cucumbers, dill, garlic, onion, green grapes, canning salt, grain vinegar, hot peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1042286 (may not work)