One 1/2 gallon mason jar
5 tbsp sea salt
2 quarts of water
4 grape leaves (these give your pickles a snappy, crunchy texture!)
6 cloves of garlic, peeled
2 large heads of fresh dill
1 tsp peppercorns
1 tsp mustard seeds
1 tsp coriander
1. Make brine with salt and water, dissolve salt. Add grape leaf to mason jar along with a few garlic cloves, 1 head of dill and about 1/3 of the spices. Pack half the cucumbers tightly on top.
2. Repeat a layer of leaves, garlic and spices. Add another tightly packed layer of cucumbers and top them off with more garlic and spices.
3. Pour brine over pickles, leaving 1-2 inches of head space. Place another leaf on top of cucumbers as a cover between pickles and surface. Put airlock on and place jar in a cool place (50 F.) for 2 weeks. Make sure everything stays under the brine!