Ingredients:

  • 5 lbs Kirby cucumbers
  • 4 bunches fresh dill weed
  • 8 cloves garlic, peeled and smashed
  • 4 grape leaves
  • 4 cups distilled white vinegar
  • 4 cups filtered water
  • 1/2 cup pickling salt
  • 2 tbsp mustard seeds
  • 2 tbsp black peppercorns
  • 1 tsp red pepper flakes

Instructions:

  1. Wash the cucumbers thoroughly in cold water and slice exactly 1/16th of an inch from the blossom end of each cucumber to remove softening enzymes.
  2. Place one smashed garlic clove, one grape leaf, a sprig of fresh dill, and a pinch of the spice blend into the bottom of each sterilized quart jar.
  3. Pack the cucumbers tightly into the jars, leaving 1/2 inch of headspace at the top.
  4. Combine the distilled white vinegar, filtered water, and pickling salt in a saucepan and bring to a rolling boil over medium-high heat, stirring until salt is dissolved.
  5. Remove brine from heat and pour hot liquid over the cucumbers in the jars.
  6. Process the jars in a water bath canner for 15 minutes.