Directions:
- Sterilize Jars and Lids:
- Sterilize your jars and lids by boiling them in water for 10 minutes or running them through the dishwasher.
- Prepare Cucumbers:
- Wash the cucumbers thoroughly and cut off the blossom ends. If the cucumbers are large, cut them into spears or slices.
- Make the Brine:
- In a large pot, combine the vinegar, water, and pickling salt. Bring to a boil to dissolve the salt, then remove from heat and let cool.
- Prepare Jars:
- In each sterilized jar, place 1 head of dill, 1 clove of garlic, 1/2 teaspoon of mustard seeds, 1/2 teaspoon of black peppercorns, and 1 bay leaf. If using grape leaves, place one at the bottom of each jar before adding the cucumbers.
- Pack the Cucumbers:
- Pack the cucumbers into the jars tightly, but without crushing them.
- Add the Brine:
- Pour the cooled brine over the cucumbers, leaving about 1/2 inch of headspace at the top of each jar. Make sure the cucumbers are fully submerged.
- Seal the Jars:
- Wipe the rims of the jars with a clean, damp cloth and place the sterilized lids on top. Screw on the bands until they are fingertip-tight.
- Process the Jars:
- Process the jars in a boiling water bath for 10 minutes. Remove the jars and let them cool on a towel or rack.
- Check the Seals:
- Once cooled, check the seals. The lids should be sealed down. If any jars did not seal properly, store them in the refrigerator and use those pickles first.
- Store and Cure:
- Store the sealed jars in a cool, dark place for at least 2 weeks before opening to allow the flavors to develop.
