Title: Dutch Lunch Pickles (Mennonite)
Categories: Pickle Preserve Ethnic
Yield: 1 Gallon

1	ga	Cucumbers; quartered length- wise
4	cl	Garlic
4	sm	Onions
4		Pieces dill or 4 grape leaves
4	c	Vinegar
1	c	Water
1/4	c	Salt
2	c	Sugar
1	tb	Mixed spices

Cut medium-sized cucumbers into quarters lenthwise. Place in cold salt water overnight. In the norning, drain and pack into jars. Add 1 clove garlic, 1 sliced onion, and 1 piece of dill or grape leaf to each jar. Combine vinegar, water, sugar, and spices and bring to a boil. Pour over pickles and seal or keep in refrigerator or cellar in a stone jar. These are ready to eat in 1 week.

Mrs. Dewey Wolfer of Oregon _Mennonite Community Cookbook_ Mary Emma Showalter 1950 The Mennonite Community Association ISBN 87883-0411 Typos by Jeff Pruett

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