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Grape leaves keep the pickles crisp.
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Ask for them at a farmers' market, or as an alternative, add 1/2 teaspoon alum powder to each jar before filling.
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Sterilize the jars: Wash the jars, lids and bands in hot soapy water and rinse well.
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Place a canning rack or folded kitchen towel in the bottom of a stockpot and fill halfway with water.
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Add the jars, making sure they are submerged.
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Bring to a boil and boil 10 minutes.
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Remove with a jar lifter or tongs and place on a clean towel.
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Put the lids and bands in a saucepan of simmering water until ready to use.
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Make the brine: Combine 13 cups water with the pickling salt in a large pot and bring to a boil, whisking to dissolve the salt.
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Set aside.
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Fill the jars: In the bottom of each sterilized jar, add a layer of cabbage leaves, 1 garlic clove, 1 grape leaf, 2 chiles and a tuft of crown dill.
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Pack the jar with cucumbers, standing them upright and getting in as many as you can.
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Top each jar with another garlic clove, grape leaf, chile and tuft of crown dill.
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Add the brine: Ladle the hot brine into each jar (use a funnel if you have one), leaving 1/8 inch headspace.
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You may not need all of the brine.
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Close the jars: Wipe the jar rims with a cloth dipped in boiling water.
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Screw the sterilized lids on tight-as tight as you possibly can.
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Ferment the pickles: Once the jars cool, transfer them to a warm place (75 degrees For so) and let the pickles ferment 1 week.
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This is the warm jump-start period; the brine should get cloudy and the lid tops should become tight with pressure.
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Then transfer the jars to a cool, dark place and wait at least 6 weeks and up to6 months before eating.
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Be careful opening the jars-fermentation causes the brine to carbonate and it may spray.
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And don't worry if the garlic changes color; it's still edible.
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Photograph by The Ingalls
