Dill Pickles with Grape Leaves

Jackie Imhoff

Grandma Richards' Dill Pickles with Grape Leaves

Note:  adding grape leaves helps give the pickles their crunchiness.  If you have more pickles than brine, make up another batch of brine.  

3 to 4-inch size pickling cucumbers
2 grape leaves per quart jar
1 or 2 cloves garlic per quart jar
1 head dill per quart jar
3 quarts water
1 quart white vinegar
2/3 cup pickling salt

Wash and dry pickling cucumbers and grape leaves.  In each hot sterilized quart jar, fold one grape leaf on bottom and add 1 or 2 cloves of garlic.  Pack cucumbers in jar, placing another folded grape leaf on top.  In a large saucepan, heat the water, vinegar, and salt to boiling, stirring to dissolve salt.  Pour vinegar mixture over cucumbers to top of rim and immediately seal with hot canning lids, sealing tight.  Let pickles age for six weeks before eating.  If you have more pickles than brine, mix up another batch.