Step 1

Wash and sanitize your jars and rings. Wash the lids and place them in a pan of hot water but do not boil.

Step 2

Make the brine by bringing 5 cups of water, 1/2 cup vinegar, and 1/3 cup salt to a boil in a large saucepan.

Step 3

Cut the cucumbers into slices or spears and pack into the jars.

Step 4

Then add your spices to each jar. The amounts noted above are per quart, so cut in half for pints.

Step 5

When the brine is boiling, ladle it into the jars. Leave a 1/2 inch head space.

Step 6

Use a jar lifter to place the jars in the hot water in the canner. Process for 10 minutes for pints and 15 minutes for quarts. For high altitude, at 1001 to 6000 feet adjust to 15 minutes for pints and 20 minutes for quarts. Above 6000 feet, process for 20 minutes for pints and 25 minutes for quarts.

Step 7

When time is up, turn off the heat and remove the lid from the canner. Let the water and jars cool for a few minutes. Then carefully remove them with a jar lifter and place them on a towel or heat proof surface until cool.

Step 8

Let sit for a month before eating.