Cooking Instructions
- 1
Boil water, vinegar, salt, peppercorns and mustard seeds
- 2
Pack each jar with sliced cucumbers, 2-3 cloves of garlic per jar, 1-2 sprigs of fresh dill and 1 grape leaf
- 3
Pour hot mixture in jars with cucumbers. get out any air bubbles. wipe jar opening, place lid and close with ring.
- 4
Let jars cool down, then refrigerate for at least 1 week before eating
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