Tammy'S Refrigerator Dill Pickles

• 1 gal. 7 or 8-inch cucumbers
• 1 bunch fresh dill
• 3/4 c. non-iodized salt
• 12 garlic cloves (large)
• 5 grape leaves
• boiling water
• 3 c. high acid vinegar

1. Wash cucumbers thoroughly in a gallon glass jar.
2. Place 2 grape leaves, 4 garlic cloves and 2 sprigs fresh dill on bottom. Pack cucumbers in, standing on large end.
3. Fill in center.
4. Put in 2 grape leaves on stacked pickles.
5. Put 4 garlic cloves and 2 sprigs of dill.
6. Pack jar to top with rest of cucumbers.
7. Put in the rest of garlic cloves.
8. Cram 1 more sprig of dill on top with grape leaf.
9. In a large saucepan, put vinegar, salt and 3/4 gallon water.
10. Bring to rolling boil.
11. Pour boiling vinegar over cucumbers.
12. Run handle of wooden spoon through packed cucumbers to be sure brine touches all cucumbers.
13. Be sure top grape leaf is covered.
14. Shake jar after covering with plastic lid, no metal lid. Put top on tight.
15. Turn jar upside down.
16. Let it sit 1/2 hour. Put in fridge for 3 weeks before use.

cucumbers, dill, noniodized salt, garlic, grape leaves, boiling water, vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=856023 (may not work)