1 c. canning salt
1 qt. dark vinegar
3 qt. water
Garlic
Dill
1 jar grape leaves (get at deli)

Boil canning salt, vinegar, and water. In large jars put 3 to 4 garlic pieces, 1 to 2 sprigs of dill and 1 grape leaf (1/2 on bottom, 1/2 on top). Scrub pickles and pack into quart jars.

Pour hot mixture over, seal tight. Air cool for 24 hours, 2 1/2 to 3 months before ready to eat.

Note: Revised canning methods call for processing quart jars 15 minutes in a boiling water bath.

I would also note that my grandmother simply sealed her pickles and they were always great! Hers were always crisp and fresh tasting.