• In a large saucepan, combine vinegar, water, and kosher salt. Heat over medium-high until boiling and the salt is completely dissolved.
  3 cups White Vinegar, 3 cups Water, 2 tbsp Kosher Salt
• In each sterilized quart jar, place one grape leaf, 1 tablespoon pickling spice, 1 tablespoon dill seed, and 4 sprigs of dill.
  6 tbsp Dill Seeds, 6 tbsp Homemade Pickling Spice, 6 Grape Leaves, 24 Dill Sprigs
• Tightly pack the cucumber spears upright in each jar, leaving about ½ inch of headspace.
  6 lbs. Cucumbers
• Carefully ladle the hot brine over the cucumbers, keeping that ½-inch headspace.
• Wipe the rims clean and seal the jars.

For Refrigerator Pickles

• Cool to room temperature, then refrigerate for at least 2 weeks before eating.

For Canning

• Process in a water bath for 15 minutes with ½-inch headspace. Let jars rest 12–24 hours before checking seals.