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1
Cover the cucumbers with cold water, scrub off their prickly spines and drop them into a colander.
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2
Combine 13 cups water with the pickling salt in a large saucepan and bring to a boil, whisking to dissolve the salt.
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3
Into the bottom of each sterilized 1-quart jar, drop a layer of cabbage leaves, 1 garlic clove, 1 small grape leaf, 2 red chiles if using and a tuft of crown dill.
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4
Pack the jar with cucumbers, standing them upright and getting in as many as you can.
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5
Top each jar with another garlic clove, grape leaf, red chile and another tuft of crown dill.
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6
Pour hot brine into each jar, leaving 1/8-inch headspace.
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7
Wipe the jar rims with a cloth dipped in boiling water.
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8
Screw the sterilized lids on tight, as tight as you possibly can.
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9
Once they cool, transfer the jars to a warm place (75 degrees F or so) and let the pickles ferment for 1 week.
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10
This is the warm jump-start period for the longer ferment; the brine should get cloudy and the lid tops should become tight with pressure.
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11
Then transfer the jars to a cooler place (a root cellar would be great, but any place a few degrees cooler than room temperature is fine) and wait at least 6 weeks and up to 6 months before consuming.
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12
Special equipment: Four 1-quart canning jars with lids, sterilized
