Ingredients:

  • 3 lbs Kirby or Pickling Cucumbers
  • 10 fresh dill sprigs
  • 10 garlic cloves
  • 5 grape leaves
  • 4 cups white distilled vinegar
  • 4 cups filtered water
  • 1/4 cup pickling salt
  • 1 tbsp cane sugar
  • 1 tbsp mustard seeds
  • 1 tsp coriander seeds
  • 1 tbsp dill seeds
  • 1/2 tsp red pepper flakes

Instructions:

  1. Wash jars and lids in hot, soapy water or run them through a dishwasher cycle to ensure they are sterilized.
  2. Wash cucumbers thoroughly and slice off the blossom end of each cucumber to prevent softening.
  3. Divide the smashed garlic cloves, fresh dill sprigs, and grape leaves evenly among the 5 quart jars.
  4. Pack the cucumbers into the jars vertically, pressing them down firmly to ensure they do not float.
  5. Sprinkle the mustard seeds, coriander seeds, and dill seeds evenly over the cucumbers in each jar.
  6. In a small saucepan, combine white distilled vinegar, filtered water, pickling salt, and cane sugar.
  7. Bring the brine to a boil over medium-high heat, stirring until the salt and sugar are completely dissolved.
  8. Carefully pour the hot brine into each jar, leaving approximately 1/2 inch of headspace at the top.
  9. Seal the jars with lids and allow them to cool to room temperature.
  10. Place jars in the refrigerator and allow the pickles to cure for 24 to 48 hours before eating.