Brine:

1 qt. cider vinegar
1 c. plain salt
3 qt. water

Bring to boil. Place cucumbers in sterilized jars, wide-mouth if possible. In each jar, place a clove of fresh garlic, hot pepper, if desired, a fresh grape leaf and fresh green dill. Pour the boiling brine over the cucumbers. Seal tightly and store about 30 days.

The hardest part is waiting 30 days.