Flora Garner (Denison, Texas)
Makes 6–8 pickles or 1 (16-ounce) jar
6–8 Kirby cucumbers, with skin on, each 4–6 inches long
1 quart pure apple vinegar
2 quarts water
1 cup canning salt
3 grape leaves, washed and drained dry
1–2 cloves garlic, cut in half
1–2 hot peppers, cut in half (see Chef’s Tips on chiles and roasting peppers, this page)
1 teaspoon dill seed or fresh dill
1 teaspoon pickling spice
Boil the vinegar, water, and salt for about 2 or 3 minutes. Keep this mixture hot while you pack the jars. Place grape leaves, garlic, peppers, dill, and spices in the bottom of the jars. Pack the cucumbers on top, and pour the hot mixture over the cucumbers to cover. Seal according to the jar directions, and let cool. When cool, place upside-down outside in the sunshine. On the next day, turn right-side-up. Continue to alternate. Leave out for 8 sunny days (do not count the cloudy days). Do not use for 6 weeks.