This is a recipe I have NEVER heard of! A student of mine told me about it, and I had to share it with all of you! While I can not endorse it, as you will probably be able to tell by the recipe, it was totally interesting to me. See what you think!
Fill a gallon jar half full of water. Add 1/4 cup canning salt. Dissolve. Add
3-4 grape leaves. Layer pickling cucumbers and dill tops. Add two cloves of
garlic and top with a piece of bread. Cover the top with a gallon plastic bag
and attach it by placing a rubber band around the rim. Leave in a sunny
location for 3-4 days. Strain out the leaves, dill tops and garlic. Place the
pickles in a container with the brine and put into the refrigerator.