"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
2 quarts water 1 quart vinegar 1 cup salt 6 quarts cucumbers 1 onion Grape Leaf (optional) Dill Alum (size of a pea)
Wash, drain dry and pack cucumbers in jar with dill. Place slice of onion and grape leaf (if you have) on top. Bring water, vinegar, salt, and alum to boil and pour over cucumbers. Let stand. Pour off and bring to boil again. Pour in jars and seal.
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