Step 1

Rinse the cucumbers well, and scrub away any dirt that the farmer may have left on. Slice off 1/8″ from each end, and discard. (There is an enzyme in the blossom end that would make your pickles mushy. Get rid of it.)

Step 2

Slice the cucumbers 1/4″ thick, and put into a 4-5 quart nonreactive bowl or basin. Have the onions lengthwise, then slice the halves crosswise 1/4″ thick, and add them to the cucumbers. Pour the salt over all, and mix well together.  (NOTE: be sure to use a salt without additives, because regular salt will make muddy dark pickles)

Step 3

Pile on an inch or two of ice. Cover the bowl with a tea towel, and put it in the refrigerator or a cooler for 2 to 4 hours.

Step 4

Prepare 8 pint jars for canning: either boil them in a large kettle of water for 10 minutes, or run them through the dishwasher. Set 8 bands aside, ready to use. Put 8 lids in a heat-proof bowl, cover them with boiling water, and let the lids stand until you are ready to use them.

Step 5

When you’re ready to proceed, discard the ice from the sliced cucumbers and onions. Rinse the vegetables thoroughly, drain, and then rinse and drain again.

Step 6

Take a 6 to 8 quart non-reactive pot (I like stainless steel for this). Pour in both vinegars, the sugar, and all the spices. Bring this to a boil, stirring occasionally, and make sure that the sugar is dissolved. Add the sliced cucumbers and onions, and bring back to the boil.

Step 7

As soon as the liquid begins boiling again, use a slotted spoon to pack the hot jars with the vegetables. Pack each jar, leaving 1 inch of headspace. Then pour the hot vinegar/spice solution over the vegetables to within one-half inch from the rim. Wipe the rims clean, cover with lids, then secure finger-tight with the bands.

Step 8

Process the filled jars in a boiling water bath OR in a steam canner for 10 minutes (up to altitudes of 1000 feet above sea level.) Let jars cool on a towel, and listen for the cheerful popping sound as the lids seal. If a lid does not seal properly, store the jar in the refrigerator and use it promptly.

Step 9

Have your sous-vide bath (I use a 12-quart Cambro rectangular container) at 120-140˚F. Put filled jars in the container, and set the sous vide temperature to 180˚F. When the unit beeps, maintain that temperature for 30 minutes. At the end of 30 minutes, remove jars, let them cool on a towel, and (again) listen for the cheerful popping sounds.