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1
Cut off the blossom end of each cucumber.
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2
If you can't tell which end that is, cut off both ends.
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3
Put half of the spices in the bottom of a clean 2- to 3-gallon crock or glass jar.
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4
Add half of the dill and half of the grape leaves, if using, then add the cucumbers, filling the jar no more than two thirds full.
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5
Top with the remaining spices, dill, and grape leaves and drop in the garlic.
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6
In a large bowl, combine the vinegar, salt, and 1 gallon cold water.
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7
Pour over the cucumbers to just cover them (you may not use all of the liquid).
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8
Set a small plate on top of the cucumbers and place a weight on top to keep them submerged in the brine (a quart-size freezer bag filled with water or extra brine works well).
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9
Cover loosely and set aside in a cool spot in the house for 2 to 3 weeks, until the pickles are no longer white in the center when cut.
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10
After about 2 days, the mixture should start to ferment and bubble; skim the foam from the surface once every day or two.
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11
Prepare for water-bath canning: Wash the jars and keep them hot in the canning pot, and put the flat lids in a heatproof bowl.
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12
(See Notes for details.)
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13
Put a fine-mesh sieve over a large nonreactive pot and ladle in as much of the brine as you can.
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14
Bring to a simmer.
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15
Ladle boiling water from the canning pot into the bowl with the lids.
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16
Using a jar lifter, remove the hot jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel.
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17
Drain the water off the jar lids.
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18
Working quickly, pack the pickles in the jars as snugly as you can without damaging them.
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19
Put a garlic clove and some of the dill in each jar, along with a grape leaf, if desired.
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20
Ladle in the hot brine, leaving l/2 inch headspace at the top.
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21
Use a chopstick to remove the air bubbles around the inside of each jar.
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22
Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it's just finger-tight.
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23
Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch.
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24
If pasteurizing, bring the water in the pot to 180F, and keep it there, adjusting the burner as necessary, for 30 minutes.
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25
(Any time the water spends below 180F must be added to the pasteurizing time so that the water is at 180F for a total of 30 minutes.)
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26
If processing, bring to a full boil, and boil for 10 minutes.
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27
Remove the jars to a folded towel and do not disturb for 12 hours.
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28
After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn't sealed, and the jar should be refrigerated immediately.
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29
Label the sealed jars and store.
