Duris Cold-Pack Refrigerator Dills
To each quart jar, add in order:

1 grape leaf
1 stalk fresh dill wound in a small circle
3 peeled cloves of garlic
1/8th (sliced) white onion
3 teaspoons of pickling salt
2 teaspoons of mustard seed
15 whole black peppercorns (1/4 tsp)
½ to 1 dried hot red chili pepper
¼ teaspoon of alum
¼ fresh jalapeno pepper, sliced
1 slice of sweet red bell pepper (place on jar wall)
5 medium cucumbers, blossom end removed
2-3 small cucumbers, blossom end removed
½ cup of 5% apple cider vinegar

• Fill jar w/tap water to within ½ inch of top screw on a new lid
• Shake well to dissolve powders
• Store in refrigerator
• Pickles will be ready to eat and enjoy in 3 -4 weeks
• Enhanced flavor is achieved by allowing them to cure in the refrigerator longer.