(Yield: 1 gallon)


Enough pickling cucumbers to fill a one gallon jar

4 quarts filtered water, divided

3/4 cup sea salt 2 large heads fresh dill 6-9 cloves garlic, peeled 3-4 fresh grape, oak or horseradish leaves (for their tannins) 1 Tbsp Dill Pickling Spice or Spicy Dill Pickling Spice

To ensure the cucumbers stay firm, soak for 2-4 hours in ice water prior to brining. Then, scrape off the blossom end (even if there's no blossom, scrape the little brown star).

Heat 2 quarts of water, add salt and stir to dissolve completely. Add 2 quarts of cold water to temper the brine to a cool temperature.

Place dill, garlic, tannin-containing leaves and spices at the bottom of a one-gallon vessel. Pack cucumbers tightly into your vessel, leaving an inch of headspace at the top. Pour the cooled brine over the cucumbers, covering the cucumbers completely and leaving 1/2 inch of headspace at the top. Use a