4 lbs. 4 inch pickling cucumbers
peppercorns
6- 12 peeled garlic cloves
6-8 dill heads & fronds
3-4 medium grape leaves (preserves crunchiness)
5 c cider vinegar
6 c water
1/3 c pickling salt (no iodine)

Sterilize 3-4 quart canning jars. Wash lids & rings. Put lids in small saucepan with water. Set canner with water on range on high.

Combine vinegar, water, and salt in stainless steel pot and bring to boil to dissolve salt.

Gently wash cucumbers. Rub with fingers; do not scrub. Remove withered blossoms & cut stem short. Halve or quarter lengthwise or leave whole.

In each jar place 2-3 garlic cloves, 2 dill heads & fronds, a grape leaf, and some peppercorns (6+). Fill each jar with cucumbers. I use whole cucs and fill any large gaps with quartered pieces.

Fill each jar with hot brine to within ½” of top. Cap with hot lid. Screw ring on. Place in canner and bring to rolling boil. Process quarts 15 minutes. Remove from canner immediately.

Date each jar & wait one month to open.

Slightly modified from The Joy of Pickling by Linda Ziedrich.