1-1/4cupsvinegardistilled white is common, but any vinegar with at least 5% acetic acid will do
3tablespoonskosher salt
1tablespoonsugar
1tablespooncoriander seeds
1tablespoonwhole black pepper
1teaspoonmustard seeds
1/4teaspoonred pepper flakes
2cupscold water
2poundscucumbers, cut into halves or spears Kirby (pickling cucumbers) preferred
8large garlic clovespeeled and halved
16dill sprigs
Grape leavesas needed, 2-3 per container
Instructions
Combine the vinegar, salt, and sugar in a small saucepan over high heat. Whisk until the salt and sugar are dissolved and the mixture is simmering. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
Place grape leaves and peeled and half the halved garlic cloves on bottom of 1 quart container. Pack in dill sprigs and cucumber. Top with remaining garlic, whole black pepper, coriander seeds, mustard seeds, and red pepper flakes, then add chilled brine. If necessary, add a bit of cold water to the containers until the brine covers the cucumbers. Top each quart container with 1/4 teaspoon of calcium chloride. Cover, shake gently to help distribute flavorings, and refrigerate for 48 hours.
The pickles will keep in the refrigerator for up to one month.