Ingredients:

  • 3 lbs Kirby or Persian cucumbers, sliced into spears
  • 6 heads fresh dill sprigs
  • 12 cloves garlic, smashed
  • 6 grape leaves
  • 3 cups white distilled vinegar
  • 3 cups filtered water
  • 1/3 cup kosher salt
  • 2 tbsp cane sugar
  • 2 tbsp mustard seeds
  • 1 tbsp black peppercorns
  • 1 tbsp coriander seeds

Instructions:

  1. Wash cucumbers thoroughly. Slice off approximately 1/16th of an inch from the blossom end of each cucumber to remove enzymes that cause softening, then slice the remaining cucumber into spears or thick rounds.
  2. Combine the water, white distilled vinegar, kosher salt, sugar, mustard seeds, peppercorns, and coriander seeds in a pot. Bring to a rolling boil over medium-high heat, stirring until the salt and sugar are completely dissolved.
  3. Remove the brine from heat and let it sit for 2 minutes to stop the aggressive boil.
  4. Divide the smashed garlic, fresh dill sprigs, and one grape leaf evenly among the 6 pint jars.
  5. Pack the cucumber spears tightly into the jars, ensuring they are snug but not crushed.
  6. Pour the hot brine over the cucumbers, leaving 1/4 inch of headspace at the top. Tap the jars gently to remove air bubbles.
  7. Seal the lids tightly. Let the jars cool to room temperature before moving them to the refrigerator for 24 hours, or process in a water bath for 10 minutes for canning.