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Export 5 ingredients for grocery delivery
Step 1
Wash the cucumbers and slice off the blossom end and discard. You can slice the cucumbers into "chips" or spears-- whatever your preference is. (We prefer chips, for sandwiches)
Step 2
Set the sliced cucumbers into a strainer and add the pickling salt, and toss to combine.Cover with aboaut 2" of ice cubes and set on top of a bowl. Refrigerate 3-4 hours. Add more ice if needed.
Step 3
Rinse the cucumbers and drain.
Step 4
Bring the sugar, vinegar and pickling spices to a boil.
Step 5
Fill each sterilized jar to almost full. Ladle pickling liquid to about halfway. NOTE: I first filled my jars with liquid to about ½" headspace. After the water bath, the pickles shrank and were floating in liquid. Next time I won't fill with so much liquid!
Step 6
Add the cucumberss and heat slowly in the vinegar solution until it returns to a boil. Stir occasionally to make sure the mxiture heats evenly. Fill sterile jars leaving ½" headspace.
Step 7
I have an automatic pressure canner (for small batch canning) and set the timer for 35 minutes. Otherwise, water bath time should be 15 minutes. Once removed, allow to cool completely. I chilled one jar, and the rest are in my pantry. They are delicious!
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