Select good sized cucumbers. Discard any with spots (save for relish or piccalilli).

Wash and scrape off the dark spot on the blossom end of the cucumber but leave 1/4-inch of the stem.

Line the bottom of the crock with washed grape leaves. Scuppernong grapes are the best variety to use, but any type of grape leaves may be used to help keep the cucumbers firm.

Pack the pickles into a stone crock with dill between each layer. Add a few bay leaves.

To each quart of water add 2 tablespoons canning salt (or 2 heaping tablespoons Kosher salt) and 1/3 quart white and/or cider vinegar. Pickling spices may be added, if desired. If you choose to add pickling spices (whole cloves, whole coriander and mustard seeds, celery seed, etc), tie it up in a muslin bag or cheesecloth to keep the vinegar clear.

In a stainless steel or enamel pan, bring the vinegar mixture to a boil. Skim any foam that rises to the surface. Pour the hot solution over the pickles.

Put a dish into the crock that fits tightly (in, not over) and weight down the dish using a heavy weight (like a brick in a plastic bag). The cucumbers should be kept submerged in the pickling solution.

Skim the top each day if any foam should rise to the top layer. Ready in 3-5 weeks.