What You'll Need
8 cups pickling cucumbers, sliced to desired width (about 1/4")
2 cups white vinegar
2 cups water
6 tbsp pickling/canning salt*
1/4 cup sugar
2 tbsp pickling spice
5-10 heads of dill seed (about 8 tsp)
5 tsp mustard seeds
1 1/4 tsp whole black peppercorns
1 1/4 tsp coriander seeds
5 garlic cloves, or garlic clove halves, depending on size
5 pint jars, wide mouth or regular mouth**
5 jar lids, wide or regular
5 jar rings, wide or regular
Step 1: Put all your cucumber slices in a large glass or stainless steel bowl. I actually use a large turkey crock to hold double batches, or a chicken crock for a single batch.
Step 2: In a medium saucepan, add vinegar, water, salt and sugar. Pour pickling spice into cheesecloth and tie with a rubber band. Also add the pickling spice to the pan. Bring it to a boil. Be sure to stir the mixture to dissolve the salt & sugar. Once you've reached a rolling boil, reduce heat & boil gently for 10 mins.
Step 3: After liquid has boiled for 10 mins, pour it over your cucumbers. Make sure all your cucumber slices are submerged in the liquid, and let it sit, covered, for 30 minutes, or until cool.
Step 4: ...continued.
Step 4: Meanwhile, prepare your pint jars. Prepare your garlic and dill seed, and measure out your black peppercorns, coriander and mustard seeds.
Step 5: Pack each jar with cucumber slices, then pour pickling liquid into each jar. Be sure to leave 1/2" head space in each jar. Place your lids on your jars and move them into the refrigerator. For best flavor, allow the pickles to marinate 2 weeks before enjoying, and use within 3 months. You can date your lids to help you and your family with this last step.