Place the brine ingredients, white vinegar, salt, and water, in a large pot and bring to a boil. Let simmer.
Have a large pot of water on the stove, at a boil, ready to can the pickles.
In each quart jar, layer, 1 grape leaf (vein side up), 1/8 teaspoon alum, a head of dill flowers, 1-2 jalapeno strips, 1-2 garlic cloves, 1-2 red chilies, and stuff the cucumbers in tight. Pack the jar full, as the cucumbers will shrink in the hot brine. Pack in 1-2 more garlic cloves, and top with another grape leaf (vein side up). Pour hot brine in over the top using a wide mouth funnel, and filling the jar full.
Place the lids and the rings on the jars. Place the jars in a water bath, bring the water back up to a boil, and boil them for 5 minutes. Carefully remove the jars from the boiling water bath, and set aside to cool. You should hear the lids pop as they cool.
Wait 6 weeks or longer for the pickles to be ready. The longer they sit, the batter they taste, and the hotter they are.
Makes about 50 quarts
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