Solar Pickles(Canning) - cooking recipe

Ingredients

6 c. water
2 1/2 c. white vinegar
2 cloves garlic
1/2 c. kosher salt
1 tsp. almond or grape leaves (5 to 6)
fresh or dry dill

Preparation

Put grape leaves at bottom of 1 gallon glass jar (about 2). Put salt, dill and garlic at bottom of jar also, layering pickles, grape leaves, garlic and dill until you reach the neck of jar, leaving 1/2 inch neck space.
Pour cold water and vinegar over the top of pickles.
Let pickle jar sit outside in sun for 48 hours. Store in refrigerator; good for 1 year.
Makes 1 gallon.