1 1/2 lbs small pickling cucumbers
1 cup water 1 cup white or apple cider vinegar 1 bunch of fresh dill 2 garlic cloves 1 tbsp Dill Pickling Spice or Spicy Dill Pickling Spice 1 1/2 tbsp sea salt 1 fresh grape leaf (optional to make firmer pickles long-term)
To ensure the cucumbers stay firm, soak for 2-4 hours in ice water prior to brining.
Halve, quarter or leave cucumbers whole (pickler's choice). If leaving cucumbers whole during brining, scrape off the blossom end (even if there's no blossom, scrape the little brown star).
Pack into your quart jar with dill & garlic. In a saucepan bring vinegar, water, salt and pickling spice to a boil. Simmer for 5 minutes. Pour hot liquid over cucumbers leaving 1/2 inch of headspace from the top of the jar.
Process by canning if desired or store directly in fridge. Try to wait 1 week before tasting as flavors balance over time!