Crunchy pickles with just the right amount of garlic zing. Check out the directions for canning or make quick pickles in your refrigerator.
Wash jars in warm, soapy water and rinse in hot, or run them through the dishwasher.
If you will be canning these, get your water bath canner boiling now. Meanwhile, in a small saucepan, bring a few inches of water to a low simmer and add the canning jar lids.
Wash and dry the cucumbers. Slice a sliver off from each end, and cut into chunks or spears.
In a medium saucepan, bring the vinegar, water, and salt to a rolling boil.
Divide the garlic cloves, dill seeds, and peppercorns equally between the hot jars. Pack the cucumbers in as tightly as you can manage.
Pour the hot vinegar brine into the hot jars, allowing ¼ inch headspace. Place one grape leaf on top of the cucumbers in each jar to cover them. This will keep your pickles crispy.
NOTE: If making quick pickles just put the lids on and transfer them to the refrigerator. Wait 48 hours before eating them.
Run a chopstick or small plastic spatula around the interior of the jar, between the cucumbers and the glass, to remove any air bubbles.
Process jars by carefully lowering them into the boiling water bath canner. The water will stop boiling at this point; when it returns to a boil, set a timer for 10 minutes.
After the jars have processed at a full boil for 10 minutes, remove them carefully to a folded towel on the counter. Allow them to cool for 24 hours. Do not move them! It is normal for the jars to make popping sounds as they cool.
The next day, check the seal by pressing down on the lid. If it does not move, the jar has been properly sealed. Any lids that wobble are not shelf-stable and will need to be stored in the refrigerator.