Renee Shepherd makes these pickles every year with the bounty of cucumbers from her garden. She says the grape leaf is the secret ingredient that keeps them crispy. You can use a tea bag (black tea) in place of the grape leaf for the same effect.
You can buy the seeds here and grow the cucumbers yourself. Making these refrigerator pickles is fast and there is no canning process involved.
Renee's Dad's Pickles.
Yield 1 quart
Ingredients
1 grape leaf
Pickling cucumbers, enough to fill quart jar
1 bay leaf
1 serrano pepper
1 tablespoon pickling spice
1 tablespoon kosher salt
1 large clove garlic
4 or 5 stems of dill
