Step 1

Wash the fresh dill and cucumbers (avoid using bruised or damaged ones).

Step 2

Trim off the ends of the cucumbers, and then cut them into your desired shape and size (slices, spears, halves, etc).

Step 3

Prepare the pickling brine by combining the water, vinegars, sugar, and salt in a saucepan on the stove. Heat lightly until the sugar and salt dissolve, but then allow the brine to cool to lukewarm/room temperature before adding to the jar.

Step 4

Add the fresh dill, garlic cloves, and remaining called-for spices to the bottom of a clean quart jar.

Step 5

Add recommended grape leaves (or oak, horseradish or black tea leaves) to the bottom of the jar now, or on top of the cucumbers.

Step 6

Add the cucumbers into the jar until full, carefully packing to reduce wasted space.

Step 7

Pour the brine over the top of the cucumbers until they are completely submerged. If you happen to run out, top off with plain white vinegar if needed.

Step 8

Place an air-tight lid on the jar, and then move to the refrigerator.

Step 9

For optimum flavor, allow the pickles to marinate in the refrigerator for at least 5 days before consuming.

Step 10

Enjoy your homemade pickles within 2 to 3 months for best quality and flavor. Maintain refrigerated at all times.