DILL PICKLE - WITH GRAPE LEAVES

Steps:

• Prepare jars - wash or sterilize them in the dishwasher - keeping them hot.
• Start water bath now - you want it close to the boiling point by the time you are ready to add your jars.
• Wash cucumbers - making sure to scrub the skin thoroughly.
• Cut cucumbers in spears, wedges or slices Cut cucumbers in spears, wedges or slices
• Cut off each end of the cucumber, and slice, dice or spear as desired.
• In a medium sauce pan, over medium high heat, bring vinegar, water and salt to a boil.
• In each jar, add 1 garlic clove, 1 teaspoon of dill seed, and 1/2 teaspoon of peppercorns to the bottom.
• After adding the the hot brine, release the air bubbles by running a plastic utensil down the inside of your jar. After adding the hot brine, release the air bubbles by running a plastic utensil down the inside of your jar.
• Pack cucumbers tightly into each jar.
• Pour hot brine over cucumbers, leaving 1/4 inch head space.
• Run a plastic utensil on the inside of the jar to release any air bubbles.
• Add 1/2 of a grape leaf on top of the cucumbers.
• Wipe top of jar with a clean damp cloth, add hot lid and band.
• Place in hot water bath and process for 10 minutes at a roiling boil. (adjust time based on altitude as required)
• Add a half of a grape leaf to the top of the jar for crisp pickles. Add a half of a grape leaf to the top of the jar for crisp pickles.
• Remove jars and place on a thick towel. Let cool at room temperature for 24 hours.
• After 24 hours, check to make sure the jars are sealed by pressing down on the center of the lid. If it does not 'pop' then it is sealed. If you are able to press down on the lid, place in the refrigerator and use within 2 weeks.
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• **It is best to wait at least 2 weeks before opening your first jar of pickles for best flavor