Wash the fresh dill and cucumbers (avoid using bruised or damaged ones).
Trim off the ends of the cucumbers, and then cut them into your desired shape and size (slices, spears, halves, etc).
Prepare the pickling brine by combining the water, vinegars, sugar, and salt in a saucepan on the stove. Heat lightly until the sugar and salt dissolve, but then allow the brine to cool to lukewarm/room temperature before adding to the jar.
Add the fresh dill, garlic cloves, and remaining called-for spices to the bottom of a clean quart jar.
Add recommended grape leaves (or oak, horseradish or black tea leaves) to the bottom of the jar now, or on top of the cucumbers.
Add the cucumbers into the jar until full, carefully packing to reduce wasted space.
Pour the brine over the top of the cucumbers until they are completely submerged. If you happen to run out, top off with plain white vinegar if needed.
Place an air-tight lid on the jar, and then move to the refrigerator.
For optimum flavor, allow the pickles to marinate in the refrigerator for at least 5 days before consuming.
Enjoy your homemade pickles within 2 to 3 months for best quality and flavor. Maintain refrigerated at all times.