Cold Pack Pickles

1. 1

   In

2. 2

   large

3. 3

   jars

4. 4

   (1/2

5. 5

   gallon size), put good amount of dill, 1/4

6. 6

   of

7. 7

   an

8. 8

   onion, sliced, 3 cloves of garlic, 5 green mustang grapes and 5 leaves, 3 tablespoons canning salt and 8 tablespoons of

9. 9

   vinegar.

10. 10

    Fill jars with slightly warm water. Add

11. 11

    1

12. 12

    hot pepper to each jar, if desired.

13. 13

    Close tight with used

14. 14

    jar

15. 15

    lids. Shake

16. 16

    jar by tilting over several times for salt

17. 17

    to dissolve. Place filled jars on platters because they will

18. 18

    seep

19. 19

    while fermentation is in process.

20. 20

    Ready to eat in about

21. 21

    14

22. 22

    days. Refrigerate

23. 23

    after

24. 24

    opening.

25. 25

    These will not keep longer than 4 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.