This is a recipe I grow up with and enjoyevery summer.
Grandma's Open Jar Pickles
cucumber's approx a 5 quart pail full
dill and grape vines
13 cups water
one cup vinegar
one cup course salt
Boil brine and pour over pickles which have
been layered in a crock jar (dill,vines,pickles,dill,vines,pickles)
in that order so you end up with dill and vines on top.Brine can be cooled a bit.Will fill a three gallon crock.
Put a plate on top and let set for 5 to 7 days, until they are to your liking.Rinse andstore in fresh water in frig.
These pickles are crisp and delicious.
Pack cucumbers,dill and vines