Wash the cucumbers before canning by rinsing in water.
Sanitize your jars and lids. Clean jars with hot water and soap. Place lids in boiling water and remove gently with tongs.
Combine water, vinegar and salt to a pan and heat to nearly boiling. This makes the brine. Our family recipe says "Heat mixture just hot enough to put finger in."
Add garlic, onions, Pickle Crisp, fresh dill, 4 peppercorns and one grapevine leaf (optional) into a jar.
Pack cucumbers into the jars.
Use a funnel to pour the liquid mixture over the cucumbers in the jar.
Seal the lids on the jars and let them cool.
After the jars have cooled, place in the refrigerator for about 2 months to pickle before eating.