Enough to fill 4 pint sized jars
- 8-10 small pickling cucumbers (about 3 pounds/1.5kg)
- 2 cups (500 mL) apple cider vinegar
- 2 cups (500 mL) water
- 2 tablespoons (25 mL) pickling salt
- 4 heads fresh dill or 4 teaspoons dill seeds (20 mL)
- 4 grape leaves
- 4 small cloves garlic
- Cut a thin slice from the ends of each cucumber; enzymes in the blossom end will cause the cucumber to soften. Cut the cucumbers into slices or sticks.
- Sterilize hot jars in boiling water.
- Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil,making sure the salt is fully dissolved.
- Remove jars from the water and while still hot, place 1 head fresh dill or 1 tsp (5 mL) dill seeds, 1 clove garlic and 1 grape leave into each jar. The grape leaves are rich in tannins and will help keep the cucumbers crisp.
- Pack the cucumbers tightly into the jars. Pour boiling vinegar mixture over cucumbers to within 1/2 inch (1 cm) of the rim (head space).
- Process in a hot water bath; 10 minutes for pint (500 mL) jars and 15 minutes for quart (1 L) jars. Alternatively, store in the fridge for up to 3 months.