- FOR THE BRINE:
- 1 quart apple cider vinegar
- 3 quarts water
- One-half cup free flowing salt (not iodized, very important)
- 4 sticks cinnamon
- 1 tablespoon whole cloves
- 1 tablespoon mustard seeds
- IN THE JARS:
- 14 grape leaves
- 14 dill stalks
- 14 garlic cloves (more if you really love garlic)
- 6 quarts pickles (smaller pickles will work more quickly)
- 7 jalapeÒo peppers, cut in half
- Prepare the brine. Mix the ingredients together in a kettle and bring to a boil. Boil for a few minutes then turn down to simmer, keeping it hot.
- Wash the pickles well in cool water. Then rinse and inspect grape leaves for bugs, and impurities. Set aside. Wash the jars with hot soapy water, then rinse well. Then sterilize the jars and lids and keep hot. If you're using a pressure cooker/canner you can leave the jars inside until you're ready.
- Fill each hot jar with 1 garlic cloves (crushed), 1 grape leaf, 1 dill stalk, and one-half jalapeno pepper to fill the bottom. Add the pickles and pack tightly in the jar. At the top of the jar, add another crushed clove of garlic, 1 grape leaf, 1 dill stalk and another half slice of jalapeno pepper.
- Now that your jar is tightly packed from bottom to top, slowly pour the hot brine to fill the jar to one-fourth-inch from the top and screw on the lids tightly. Let sit and cool until the lids seal (lids will sink and make a "popping" sound when sealing). Store in a cool dark place, such as a shelf in a basement or pantry. Let sit and cure for 1 to 2 weeks, or longer for a stronger flavor.
- Note: If the jar does not seal, store in the refrigerator and eat within one week.