Step 1

To draw out excess liquid and increase crunch, toss cucumbers with salt in a large bowl.

Step 2

Add ice, fill with cold water and refrigerate overnight. Drain. Rinse well, and drain again.

Step 3

In a medium saucepan add the onion, vinegar, sugar, mustard seeds, celery seeds, peppercorns, turmeric, garlic, and red chili peppers bring to a simmer, stirring until the sugar dissolves. Remove from the heat. Set aside while preparing the jars.

Step 4

Add the cucumbers to the pickling liquid.

Step 5

Place 1/4 teaspoon of black tea leaves in each canning jar. Fill 4-pint jars with cucumbers, onion, garlic, and peppers packed tightly. (Adding 2 garlic cloves and 4 peppers to each jar.)

Step 6

Ladle the pickling brine into each jar, leaving about 1/2 inch below the jar's neck. Wipe rims of jars with a clean, damp cloth; cover tightly lids and screw tops.

Step 7

Refrigerate jars immediately.

Step 8

Serve in 7 days.

Step 9

(use within 3-4 weeks)