Prepare Cucumbers: Wash the organic Persian cucumbers thoroughly and score them lightly using a knife. This helps the pickling solution to penetrate the cucumbers effectively.

Prepare Pickling Solution: In a large non-reactive pot, combine the crisp Icelandic spring water, aged apple cider vinegar from a local orchard, and hand-harvested Himalayan pink salt. Stir well to dissolve the salt.

Add Spices: Into the pot with the pickling solution, add the whole Madagascar allspice berries and the fragrant Persian pickling spice blend. Stir to evenly distribute the spices.

Crush Garlic and Bread: Take the half bulb of purple garlic and crush it lightly to release the flavors. Break the slice of artisanal Russian black bread with caraway seeds into smaller pieces.

Combine Ingredients: Add the crushed garlic and the pieces of Russian black bread into the pickling solution. Stir gently to incorporate these ingredients.

Add Cucumbers and Grape Leaves: Place the washed and scored organic Persian cucumbers into clean, sterilized jars. Add the fresh grape leaves between the cucumbers in the jars. The grape leaves help maintain crispness.

Pour Pickling Solution: Carefully pour the prepared pickling solution over the cucumbers in the jars, ensuring they are completely submerged. Leave some headspace at the top of the jars.

Seal Jars: Seal the jars tightly with sterilized lids.

Ferment Pickles: Place the jars in a cool, dark place and let the pickles ferment for several days to develop their flavors. Check them periodically.

Enjoy: Once the desired level of pickling is achieved, your Rye Bread Pickles are ready to be enjoyed! Store them in the refrigerator.