Cold Pack Pickles - cooking recipe

Ingredients

medium size cucumbers
dill
garlic
onion
green grapes and leaves (wild mustang)
canning salt
90 grain vinegar
hot peppers (optional)

Preparation

In
large
jars
(1/2
gallon size), put good amount of dill, 1/4
of
an
onion, sliced, 3 cloves of garlic, 5 green mustang grapes and 5 leaves, 3 tablespoons canning salt and 8 tablespoons of
vinegar.
Fill jars with slightly warm water. Add
1
hot pepper to each jar, if desired.
Close tight with used
jar
lids. Shake
jar by tilting over several times for salt
to dissolve. Place filled jars on platters because they will
seep
while fermentation is in process.
Ready to eat in about
14
days. Refrigerate
after
opening.
These will not keep longer than 4 months.