This simple sweet-pickle recipe makes refrigerator pickles the same way you harvest cucumbers: One quart at a time. Not syrupy sweet like other pickles, lightly sweet and delightfully crisp. #TexasHomesteader
Mix all ingredients together except grapevine leaves and bring to a simmer, stirring constantly.
Place grapevine leaves in bottom of a clean wide-mouth quart jar, add washed, sliced cucumbers.
Pour hot brine over cucumbers, place lid on jar & let pickles sit about 30 minutes to cool, then store in refrigerator. Can taste after 48 hours but they're perfect for us in about a week.