Stir with a wooden spoon until the salt is dissolved.
With clean hands, add the leaves and cleaned cucumbers. Water will overflow, but that's fine. Do it in the sink so that when you are done the water is to the brim.
2 leaves grape, 3-5 Pickling cucumbers
Make sure no cucumbers are touching the surface of the water (place a leaf on top to help). If you do not have fermenting equipment, you can place plastic wrap over the jar, touching the water to help prevent air from touching any cucumber as they shift. Or, if your jar mouth is wider, place a zip-top bag with water in it on top of the jar to weight the pickles down (you may need to tape the bag onto the jar).
Let sit for 3-5 days on your counter top. It will ferment faster if you have a warm home or a warm location during the summer. The jar will start to produce bubbles. You'll know it's ready when the bubbles stop.
Seal and refridgerate until eaten.
Notes
I find that my pickles are very firm when they are left whole. Without grape leaves, sliced cucumbers tend to be a lot softer.