1 grape leaf, halved, or two small grape leaves (optional; for crisper pickles)
Instructions
Scrub cucumbers. Cut them the way you like them: halves, spears, or thick or thin rounds.
For crisper pickles: Draw out moisture by placing cucumbers in a bowl and tossing with 1 teaspoon salt. Cover with a dish towel and allow to rest for 2 hours. Rinse and drain.
Mix the brine: In a bowl or pitcher, place 2 teaspoons salt, 2 cups water, and the vinegars. Stir until salt is dissolved.
Arrange cucumbers in canning jars. Into each jar sprinkle 1/2 teaspoon pickling spice and half of the chopped ginger root. Tuck in between or place on top of cucumbers 1/2 clove smashed garlic and 1 head dill weed or 1 teaspoon dill seed. Tuck grape leaf along the inside of jar.
Pour equal amounts of brine into each jar, enough to cover. Add more water if necessary.
Screw on lid, label jar, and store in refrigerator. Pickles can be eaten in 1 day, but are best after 5 days. Use within about 3 months.