Deb, good tip about using the pressure canner without the weight! (I have a glass-top electric range and bought a big aluminum stock pot with a nice flat bottom to use for water-bath canning; shoot, could have just used the pressure canner...)
Also, I thought I was probably the only one that used grape leaves in their pickles; not sure if it actually makes them any more crisp, but seems like a cool idea... (and I HAVE grape leaves)
