Crock Dill pickles

Use a 3 Gallon crock

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Layer in crock;

Grape leaves, Fresh Dill, Cucumbers, Garlic,

Bay Leaves, Hot Chili Peppers, Peppercorns.

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Use Grape leaves between all Cucumber layers,

not just on the bottom of crock.

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Boil together;

10 Qts. Water,

1 Qt. Vinegar,

3 c. Salt.

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Stir, to mix thoroughly...

then pour boiling hot brine over Cucumbers.

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Weigh down & cover good.

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Sample taste after at least one week.

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NOTE:
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If a more crispy Pickle is desired,

Soak Cucumbers in Lime Water first.

Follow instructions below.

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Mix 1 c. Lime per 1 Gallon Water.

Dissolve Lime thoroughly...-{important.

Be sure to make enough lime water to

cover all Cucumbers being used.

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Let Cucumbers soak over night in Lime Water.

(about 15 to 20 hours).

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Rinse Cucumbers in clear Water,

dry off lightly with a paper towel;

then go through process above.