Wash pickles; pack in stone jars with dill and grape leaves. Dissolve 1 cup salt in 5 quarts cold water and pour over pickles. Let stand 2 weeks, cut into chunks and pack in jars.

Make a syrup of: 1 c. vinegar 1 tsp. mixed pickling spice

Boil this and pour over pickles and seal. Recipe makes 5 pints of pickles.