How to make
Wash the cucumbers and cut a little off, on both sides. In a 12 1/2 cups (3 liter) jar, arrange a layer of blackberry leaves, then cucumbers and dill until filled.
Bring the water, vinegar and salt to a boil on the stove and while it is still hot, pour it over the pickles. Once cool, pour the brandy into the jar. Shake well, place the cap and store the pickles with brandy in a cold place.
