Bettye's Famous Baked Dill Pickles

Back in the 70's, fresh herbs were not as readily available in stores as they are now.  I remember Mom having to search a bit to source the fresh dill and the grape leaves needed for the recipe.  The little sprigs of dill and the grape leaves looked so pretty in the jars.  

The pickling cucumbers are not really mentioned in the recipe.  I think they are just assumed. Also, the direction to punch a hole in the pickles comes at the end, but I suspect it's supposed to be the very first thing you do.

1 C salt

4 C w. vinegar

12 C water

2 cloves garlic

1/2 hot dry pepper

2 or 3 sprigs of dill

grape leaves

Pack in gars with 1 grape leaf. Pour in hot juice 1/2 inch from top. Put on lid. Place in oven at 225 for 1 hr on cookie sheet. Let cool + store.

Punch hole in each end of every pickle so they won't shrivel up.