2 cups salt
10 cups water
Grape Leaf (optional)
1/4 cup pickling spice blend
5 garlic cloves, peeled and crushed
6 hot peppers, sliced
Bunch fresh dill
Ingredients for the brine solution:
8 cups water
2 cups white vinegar
2 tablespoons kosher salt
1/4 cup sugar (optional)

Boil 2 cups salt and 10 cups water in a large pot, stirring until the salt is completely dissolved. Allow to cool. Wash and prepare cucumbers, removing the blossom end. The blossom end of a cucumber contains enzymes called pectinases. Pectinases break down pectin, which is a substance that helps to keep cucumbers firm. When pectinases are present, the pickles can become soft and mushy.. Put grape leaf in bottom of jar, followed by hot peppers, garlic buds, dill, and pickling spice blend (if using).

Pack cucumbers into sterile jar. Cover with equal parts brine solution and pure vinegar. Seal jars and set them in the sun for 9 days. A second grape leaf may be used to cover the top of the cucumbers, or it can be omitted altogether. Add more dill as desired.