Cold Pack Pickles

Directions

1. 1
   In
2. 2
   large
3. 3
   jars
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   (1/2
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   gallon size), put good amount of dill, 1/4
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   of
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   an
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   onion, sliced, 3 cloves of garlic, 5 green mustang grapes and 5 leaves, 3 tablespoons canning salt and 8 tablespoons of
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   vinegar.
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    Fill jars with slightly warm water. Add
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    1
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    hot pepper to each jar, if desired.
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    Close tight with used
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    jar
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    lids. Shake
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    jar by tilting over several times for salt
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    to dissolve. Place filled jars on platters because they will
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    seep
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    while fermentation is in process.
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    Ready to eat in about
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    14
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    days. Refrigerate
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    after
24. 24
    opening.
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    These will not keep longer than 4 months.