Prep

• Wash the cucumbers thoroughly under cold running water and drain well.
• Slice a very thin piece from both ends of each cucumber.
• Sterilize the jars and prepare new lids and bands according to safe canning practices.
• Divide the garlic, grape leaves, dill, and optional jalapeño halves evenly among the prepared jars.

Cook

• Pack the cucumbers tightly into each jar, arranging them so there is as little empty space as possible.
• In a large saucepan, combine the water, white vinegar, and pickling salt.
• Bring the brine to a full boil, stirring until the salt has completely dissolved.
• Carefully ladle the hot brine into each jar, leaving ¼ inch of headspace.
• Slide a nonmetallic utensil or bubble remover around the inside of each jar to release trapped air, adding more brine if needed to maintain the proper headspace.
• Wipe the rims with a clean, damp cloth to remove any residue.
• Center the lids on the jars and tighten the screw bands until fingertip tight.

Assemble

• Place the filled jars on a rack in a boiling-water canner or a large stockpot fitted with a rack.
• Add hot water until the jars are covered by at least 2 inches.
• Cover the pot and bring the water to a full rolling boil.
• Process the jars for 10 minutes.
• Remove the jars with a jar lifter and place them on a towel-lined countertop.
• Allow the jars to cool undisturbed for 24 hours.
• Check each lid by pressing the center. A properly sealed lid should remain slightly indented and should not flex up and down.
• Refrigerate any jars that did not seal and use them within 1 week.
• Store sealed jars in a cool, dark place and allow the pickles to cure for at least 4 weeks before opening for the best flavor.