Ingredients
- 4 pounds medium cucumbers - (abt 30)
- 3 cups sugar
- 1 cup Ball 100% Natural Canning & Pickling Salt
- 2 cups cider vinegar, 5% acidity
- 2 cups water
- mixed pickling spices
- 1 gallon water
Preparation
Step 1
Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.
BRINE
1cup salt and 1 gallon water and
cucumbers.
Soak overnight; drain
Heat vinegar, water and sugar. Let this get real hot. Take pickles out of brine and drop them into the vinegar mixture.
DO NOT BOIL until pickles turn white.
Put pickles in jars.
Carefully ladle hot pickling liquid over cucumbers, leaving 1/4-inch
headspace. Add 1 teaspoon pickling spices in each jar. Remove air bubbles with a nonmetallic spatula. Wipe jar rim
clean. Place lid on jar. Screw band
down evenly and firmly just until a point of resistance is met --
fingertip tight.
Process 15 minutes in a boiling-water canner.
This recipe yields about 5 pints.