Thoroughly wash cucumbers and grape leaves. Rinse dill.
? Combine water, vinegar, salt and spices in a nonreactive pot (stainless or glass). Bring to a boil. Let cool.
? Line bottom of crock with grape leaves (Handville blanches them, dunking the leaves in boiled water to
make them stick to the crock). Add a layer of cucumbers, garlic cloves and dill (heads and weed, but no
? Repeat layers until cucumbers are all used. Top with grape leaves, rye bread, more grape leaves. Pour
cooled solution over all. Cover with plate weighted with a jar of water or any other suitable weight.
? Cover crock. Store in a cool, dark place (do not refrigerate).
? Pickles should be ready in seven to 10 days. Smaller pickles may be ready sooner.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (37g)|
|Recipe Makes: 50 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 150.4mg||5 %|
|Potassium 2.5mg||0 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.1g|
|Protein 0g||0 %|
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Calories per serving: 1
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