Cucumbers in grape leaves for the winter

Pre-sterilize the jar using your preferred method. Be sure to dry it thoroughly. Meanwhile, let's prepare the cucumbers. First, wash and core them, then pour boiling water over them, let them sit for 2 minutes, and immediately rinse with cold water. This will ensure the vegetables are juicy and crispy, helping them preserve better. Thoroughly wash and dry the grape leaves, place the grapes in the center, and roll them up.

Place cucumbers twisted in grape leaves at the bottom of the jar. Pack them tightly together to prevent them from unraveling. For home canning, use small, bright green cucumbers without yellow skin.

The next layer consists of peeled garlic cloves, black peppercorns, and allspice. You can also add sprigs of dill and parsley. For those who like spicy cucumbers, add a small piece of chili pepper and onion rings.

Let's prepare the pickle brine: boil water in a saucepan, add coarse table salt, and sugar. Pour the brine over the cucumbers in the jar, cover with a lid, and let it sit for 3 minutes. Then drain, bring it back to a boil, and let it sit for 3 minutes. Repeat the process again, then add vinegar. Fill the jar with brine to the top: the less empty space, the less air there is in the jar.

Seal the jar with a sterilized lid, turn it upside down, and check for leaks. Wrap it in a blanket or cotton quilt and leave it in a warm place for 24 hours to cool. Store the cucumbers in grape leaves in a cool, dark place for up to a year.