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!