Submitted by Carol Larimore, Marshfield, Mo.
Ingredients:
• 3 quarters water
• 1 quart cider vinegar
• 1 C pickling salt
• 1/2 tsp alum
Directions: Place in a large pan and bring to a boil.
Ingredients:
• Cucumbers
• Grape leaves
• Heads of garlic
Directions: Place a cleaned grape leaf in the bottom of each quart canning jar. Pack jars with cleaned cucumbers, top with a clove of garlic and a head of dill. Slowly pour the boiling water and vinegar solution into the jars, top and seal with hot lids. Process jars in a water bath canner until green starts to leave the cucumbers. Remove jars from water bath canner, allow to cool for 24 hours.
