Ingredients:

  • 4 pounds pickling cucumbers
  • 8 cloves garlic, peeled and smashed
  • 8 sprigs fresh dill
  • 4 teaspoons yellow mustard seeds
  • 2 teaspoons black peppercorns
  • 4 dried red chili flakes (optional)
  • 4 grape leaves (optional)
  • 4 cups water
  • 4 cups white vinegar (5% acidity)
  • 1/4 cup kosher salt (non-iodized)

Instructions:

  1. Wash cucumbers thoroughly and trim the blossom end.
  2. Evenly distribute garlic, dill, mustard seeds, peppercorns, chili flakes (if using), and grape leaves (if using) into the sterilized jars. Pack cucumbers tightly into the jars.
  3. Combine water, vinegar, and salt in a large pot. Bring to a boil, stirring until salt is dissolved.
  4. Carefully pour the hot brine over the cucumbers in the jars, leaving about 1/2 inch of headspace.
  5. Gently tap the jars on the counter to release any trapped air bubbles. Top off with more brine if needed to maintain the headspace.
  6. Wipe the rims of the jars clean with a damp cloth. Place lids on jars and screw bands on until fingertip tight.
  7. If fermenting, leave the jars at room temperature (65-75°F / 18-24°C) for 2-3 weeks, burping them daily (opening slightly to release pressure). If processed, store in a cool, dark place for up to 1 year.
  8. Once opened, refrigerate pickles.