Ingredients:

  • 3.6 kg pickling cucumbers (Kirby or Persian)
  • 1 large bunch fresh dill
  • 7 grape leaves or black tea bags
  • 1.9 liters white distilled vinegar (5% acidity)
  • 1.9 liters filtered water
  • 100 g pickling salt
  • 14 garlic cloves, peeled and smashed
  • 2 tablespoons yellow mustard seeds
  • 2 tablespoons whole black peppercorns
  • 1 teaspoon red pepper flakes

Instructions:

  1. Wash the 3.6 kg pickling cucumbers in ice cold water.
  2. Trim the blossom end (the tip opposite the stem) off every cucumber.
  3. Combine 1.9 liters white distilled vinegar, 1.9 liters filtered water, and 100 g pickling salt in a pot.
  4. Boil the brine until the salt is completely dissolved and the liquid is clear.
  5. Place one grape leaf or tea bag and 2 garlic cloves into each sterilized jar.
  6. Pack the cucumbers tightly into the jars, leaving 1/2 inch of headspace at the top.
  7. Add the mustard seeds, peppercorns, and red pepper flakes evenly across the jars.
  8. Pour the hot brine over the cucumbers until they are fully submerged but the headspace remains.
  9. Remove air bubbles by sliding a clean spatula down the sides.
  10. Process the sealed jars in a boiling water bath for 15 minutes until the lids ping and seal as they cool.