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Working Woman's Pickles




Source of Recipe


Cindy Stakolosa






List of Ingredients



• small cucumbers
  
• 2 cups of white vinegar
  
• 1/3 cup kosher salt
  
• 1 quart water
  
• dill
  
• garlic
  
• grapevine leaves
  






Instructions



1. Wash small cucumbers. Using a gallon size glass jar, start to pack pickles into bottom of jar. Standing them on end and packing them as tight as possible. In the bottom also put a piece of dill, and a clove or two of garlic. Second layer stand up more pickles, jam them in as tightly as possible. At the top put more dill and one or more cloves as garlic. Brine: 2 cups of white vinegar, 1/3 cup kosher salt, 1 quart of water. Be generous with these amounts. Bring to a boil and then pour over pickles. Cover jar with lid loosely and les set overnight, on cupboard. Next day seal the lid tigher and put in the refrigerator. Let set at least 2 weeks, then they are ready to eat. (*To keep pickles crisps make sure you pout in a grapevine leaf, this is the key ingredient)