Pickle Recipes - Lunch Spears

1 1/4 Pounds 3" cucumbers cut into spears
3 tablespoons plus 2 teaspoons pickling salt
1 quart plus 3/4 cups water
1 garlic clove, peeled
1 small onion, peeled
1 dill head
2 grape leaves
3/4 cup cider vinegar
1/4 cup sugar
1 teaspoon pickling spice

Put the spears into a bowl or crock. Dissolve 3 tablespoons salt in 1 quart of water and pour it over the cucumbers. Weight the crock with a heavy plate. Let stand for 8 to 12 hours.
Drain and rinse the cucumbers and drain them again.
Pack the cucumbers, garlic, onion and dill head into a 1 quart jar. Add the grape leaves.
In a non-reactive pan boil the 3/4 cup of water, 2 teaspoons salt, vinegar, sugar and spices. Pour the hot liquid over the cucumbers. Cap the jar tightly.
Store the jar in the refrigerator for 1 week before eating.