Nakladani Okurky (Dill Pickles)

Directions

1. Boil: sugar, salt, vinegar, water.
2. Cool.
3. Wash cucumbers (about 4 to 5 inches) and place in layers in a 1 gallon stone jar with dill (about 6 heads) and grape leaves (about 8).
4. Pour the cooled brine over the cucumbers.
5. Cover with a weighted plate so that the cucumbers remain immersed in the brine.
6. Store in a warm place.
7. It requires at least 5 days before they are ready to eat.