For more pickle recipes, pickling tips and information on water-bath processing, read the original article, Quick Homemade Pickles.
• 3 pounds cucumbers
• 1-1/2 cups salt
• 5 cups white distilled vinegar
• 2 tablespoons pickling spice tied in cheesecloth*
• 2 cups sugar
1. Wash cucumbers and remove 1/4 inch off the blossom end. Slice into 1/2-inch slices. In a large enamel, glass, or stainless steel container, combine the salt with 1 gallon of water. Stir well, add cucumber slices. Use a plate to weigh down any floating cucumbers. Refrigerate 4 hours to overnight.
2. Drain and rinse the cucumber slices. In a large stainless steel or enamel pot, bring 3 cups water and remaining ingredients to a boil. Add cucumber and return to a boil. If you are going to process your jars in a water bath, turn off heat and continue to next paragraph. If you are not going to process in a water bath, cover the pot and simmer the cucumbers in the vinegar mixture for 10 minutes. Turn off heat and continue.
3. Remove spice bag from the hot vinegar mixture. Fill clean, wide-mouthed pint jars with the cucumber slices. Pour hot vinegar mixture over the cucumber, leaving a 1/2-inch space at the top of the jar. Wipe down jar rim with a wet cloth and add lids. For long term-storage, process in a boiling water bath for 10 minutes. Unprocessed jars must be refrigerated and used within 6 weeks. Let the pickles set for at least 7 days before eating to allow flavors to develop. Makes 5 pint jars
*Note: Pickling spice is found in the dried spice section of the grocery store.
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