Wash the cucumbers thoroughly.

Submerge the cucumbers in water and soak in the refrigerator overnight (approximately 8-12 hours).

Drain the water from the cucumbers and pat them dry.

Place a grape leaf at the bottom of a clean canning jar.

Add 3 heads of fresh dill, garlic cloves, red pepper pieces, and sliced onions into the jar.

Pack the cucumbers tightly into the prepared jars.

In a saucepan, combine vinegar, water, and canning salt.

Bring the mixture to a rolling boil.

Carefully pour the hot brine over the cucumbers in the jars, ensuring they are fully submerged.

Seal the jars tightly with canning lids and rings according to standard canning procedures.

Do not open or consume the pickles for at least 6 weeks to allow proper fermentation and preservation.