Ingredients
Scale
- 5 lbs. pickling cucumbers
- ¼ cup salt (sea salt, kosher salt or pickling salt)
- 2 cups sweetener, I used evaporated cane juice
- 2 ½ cups vinegar
- 2 cups apple cider vinegar
- 1 teaspoon tumeric
- For each pint sized jar-
- 8 whole cloves
- 10 whole black peppercorns
- large pinch yellow mustard seed
- small pinch celery seed
Instructions
- Prepare the cucumbers by removing and discarding the blossom end. (Adding it to your pickles will made the soft and not crunchy.)
- Slice the cucumbers into 3/8″ slices or so.
- Place the slices in a large bowl.
- Sprinkle the sea salt on top and toss them together.
- Cover with a towel then cover with a layer of ice.
- Refrigerate for 3-4 hours.
- If you’re canning the pickles, prepare a waterbath canner for use by filling it 2/3 full of water and putting it on a burner on high to bring the water to a boil.
- Bring vinegars, tumeric, and sugar to a boil, dissolving sugar.
- Meanwhile, cold pack the slices into pint sized canning jars leaving a 1/2“ headspace. (Cold pack means you don’t have to warm the slices or the jars before placing them in the jar.)
- Divide the spices among the jars.
- Using a funnel & ladle, divide the boiled, sweetened vinegar among the jars.
- Wipe the rims of the jars clean with a wet rag or paper towel and top with lids and rings.
- Slowly lower the jars with a jar lifter into the boiling water of the water bath canner.
- Cover and boil for 10 minutes.
- Using the jar lifter, remove the jars of pickles and set them on the counter to cool.
- Before storing, make sure the seal is good by gently trying to lift it. If it didn’t seal, place the jar in the fridge and enjoy your refrigerator pickles first.