Gido Lucas' Dill Pickles

For one gallon of pickles

13 cups water
1 cup apple cider vinegar
1/2 cup salt
4-5 cloves garlic (peeled)
1 small to medium onion, peeled
1 tablespoon whole peppercorns, optional

Bring first three ingredients to a boil, cool.  Put several sprigs dill (gone to seed, not green), onion and peppercorns in bottom of crock or gallon jar.  Add small pickling cucumbers that have been washed and sorted.  Pack cucumbers tightly into crock, cover with cooled brine and then top with grape leaves.  Cover with plastic, lid or plate and hold in place.  Store someplace cool and dark for three days.  The either transfer to refrigerator or pack into individual jars and water bath to seal.*

*Most times there won't be enough left to can because they taste so good everyone will have eaten them.  Enjoy

Karen Kutruff