14 c. tap water
1 c. canning salt
Dill, green grapes, grape leaves, 1 sm. clove garlic

Use a 2 gallon crock (old fashioned kind). In it layer the pickles, dill and grapes to the top. Stir brine up cold, pour on pickles. Put plate on top to weight them down into brine. Wait 5 to 6 days until ready.