Ingredients
Cucumbers
Dill
Grape or celery leaves
1/2 cup salt
1/2 cup vinegar
Water
Method
Wash pickles and pack in jars with dill and grape or cherry leaves. Add 1/2 cup salt and 1/2 cup vinegar to every 2 quarts of pickles, fill the jar with water and let stand a week or 10 days before using.