Francine's Texas Cuisine

 

Dill Pickles   Place in quart jar:   Cucumbers Dill Garlic clove Red pepper Grape leaf Bay leaf 1 teaspoon mustard seed   In a saucepan boil:   3 cups cider vinegar 3 cups water 5 tablespoons salt After mixture boils pour over pickles. Place in water bath for 10 minutes. (A water bath is putting the jars of pickles into a pan, covering the jars with water and bringing to a boil. This seals the lids.) Remove and store for 6 weeks.

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