additional spices to taste such as red pepper flakes, peppercorns, bay leaves, mustard seeds, etc..optional
6-10pickling cucumbers, washed and ends removed
2-3large grape leaves, blackcurrant leaves, oak leaves, or horseradish leaves
Make a brine by dissolving salt in water. Set aside.
In a quart size jar, add garlic, dill and/or other spices. Pack the cucumbers tightly on top of the spices.
Cover the cucumbers with tannin-containing leaf such as grape or blackcurrant leave. Pour the brine over cucumbers, leaving about 1 inch headspace.
Cover the jar with a lid or cheesecloth and secure with rubber band. If using airtight seal, be sure to "burp" the pickles every day to release pressure. Otherwise, just set it on the counter in warmest spot in kitchen for fermentation to occur.
Ferment at room temperature until desired taste is achieved.