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you forgot to mention that these would need to be stored in the fridge since the water is diluting the vinegar and wouldn't be acidic enough to guarantee keeping them safe. I couldn't find any grape leaves in the stores here so I used alum to keep them crisp. I used 3 cups water and 3 cups vinegar for 2 quarts and added some garlic in since we love that in pickles. Will have to wait till they set awhile to see how they turned out but thanks for the recipe!

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Green Gravy September 14, 2008
Addictive Dill Pickles