Categories: pickles

Ingredients

• 8 1/4 cups trimmed, sliced pickling cucumbers
• 2 cups white vinegar
• 2 cups water
• 6 Tbsp. pickling or canning salt
• 1/4 cup granulated sugar
• 2 Tbsp. pickling spice
• 7 1/2 tsp. dill seeds
• 5 tsp. mustard seeds
• 1 1/4 tsp. whole black peppercorns
• 5 cloves garlic, halved, optional

Directions

1. Place cucumber slices in a large glass or stainless steel bowl. Set aside.
2. Combine vinegar, water, pickling salt, sugar and pickling spice in a medium stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve salt and sugar. Reduce heat, cover and boil gently for 10 minutes.
3. Pour pickling liquid over cucumber slices. Cover with wax paper and set aside until cooled to room temperature, about 30 minutes.
4. Place 1 1/2 tsp. dill seeds, 1 tsp. mustard seeds, 1/4 tsp. peppercorns and two garlic clove halves in each of five pint jars. Add cucumber slices to within a generous 1/2-inch headspace of top of jar. Ladle pickling liquid into jar to cover cucumbers, leaving 1/2- inch head space. Apply lids. For at least 2 weeks, and use within 3 months.

5. makes about 5 pints or 2 quarts

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