Title: Crock-Style Kosher Dill Pickles
Categories: Blank
Yield: 4 Servings

4	qt	Water
1	c	Cider vinegar
1/2	c	Canning salt
		Cucumbers -- 2-3 inches
		Fresh dill -- cut (1-2
		Bunches)
		Garlic -- chopped (1-2 whole
		Grape leaves -- washed

Place a bed of grape leaves on bottom of crock. Alternate layers of cucumbers, dill and garlic to fill crock.

Bring water, vinegar, and salt to a boil. Cool and pour over cucumbers. Place more grape leaves on top. Weight down and let set in cool place 3-5 days or until flavor is desirable to taste. Place left over pickles in refrigerator.

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