1 head dill
1 Tbsp kosher/pickling salt
1 Tbsp sugar
⅓ cup apple cider vinegar
1 large grape leaf
1 clove garlic
1 hot pepper*
1 Tbsp mustard seeds
Cukes to fill the 1-L jar
Boiling water to fill jar to the top curve
-Process in hot water bath 15 minutes or so. Wait a couple months.
*Whatever type of hot pepper is ready at the same time as the cukes. Stuart has used Thai and jalapeno “to great success.”
Grape leaves are a natural source of alum for crispiness.
From the kitchen of Stuart Liptay
Article: Recipe/History Corner: Potatoes