Create delicious homemade dill pickles with this simple and traditional recipe.
Place the fresh cucumbers, dill, garlic cloves, and grape leaves into the bottom of a clean crock.
Ensure the cucumbers are clean and free from blemishes for the best results.
Dissolve the non-iodized salt in the filtered water to create the brine.
Use warm water to help the salt dissolve more quickly, then let it cool before using.
Pour the brine over the cucumbers in the crock, ensuring they are fully submerged.
Leave some space at the top of the crock to prevent overflow during fermentation.
Place a plate on top of the cucumbers and weigh it down with a jar filled with water to keep them submerged.
Make sure the plate is slightly smaller than the opening of the crock for a snug fit.
Cover the crock with a clean cloth and let it sit at room temperature for 5-7 days.
Check the pickles daily and skim off any foam or film that forms on the surface.
Taste the pickles after 5 days to see if they have reached your desired level of tanginess.
Fermentation time can vary based on room temperature; adjust accordingly.
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