1 qt. vinegar
2 qt. water
1 1/2 c. coarse salt
2 grape leaves per jar
2 heads dill per jar
1 piece garlic per jar (if wanted)

Put grape leaf and dill head on top and bottom of each jar, also garlic if wanted. Fill jars with cucumbers. Boil vinegar, water and salt for 3 minutes. Pour over pickles and seal (no need to process). Wait 6 or 8 weeks before using.