| A: | 18C water |
| 6C white vinegar | |
| 2/3C canning salt | |
| B: | grape leaves, washed |
| 2 bunch dill | |
| C: | 30 cucumbers (optional: cauliflower, carrots, etc.) |
| 10c garlic, sliced | |
| 1 onion, sliced | |
| 1. | Combine (A) and bring to boil. Let cool to 100F. |
| 2. | Place a layer of (B) in bottom of crock, followed by (C), then remainder of (B). |
| 3. | Weigh down with pot lid and weight, set in dark place 1 week. Eat or place int jars and refrigerator. |
Servings: 30