Making sure the cucumbers are washed first, slice them lengthwise into halves or quarters.
Put the sliced cucumbers in the 1 quart jar (or 2 pint jars), with the garlic and grape leaf.
Keep the leaf close to the top so you can remove it later.
Pour the brine over this and cover the jar with cheesecloth. You may secure this with either a rubber band, or the ring of the jar if you are using canning jars.
Put the jar in a dark cool corner to ferment.
Leave them for 2 - 6 days depending on how sour you like your pickles.
Remove the grape leaf, put the jar lid on, and put into the refrigerator.
Lasts up to 2 months in the refrigerator.