Line bottom of two quarts with green grape leaves. Fill jar with cucumbers, 4-5 inches long, or halved lengthwise.

Add to each jar: 1 tsp. horseradish 1 tsp. mustard seed 3 cloves garlic 1 bay leaf

Optional: 4 celery sticks Alternate between cucumbers

Boil together: 1/2 c. vinegar 1/3 c. pickling salt

Pour hot solution over pickles in jars, seal at once. Place in boiling water bath for 5 minutes. Do not open for at least 2 months. Makes 2 quarts.