Step 1

Wash cucumbers well. Trim small sliver off each end.

Step 2

Cut cucumbers into rounds or strips.

Step 3

Place in bowl, toss with salt.

Step 4

Cover with 5 cm (2 inches) of ice cubes or crushed ice.

Step 5

Let stand for 3 to 4 hours. Refrigerate if possible. Otherwise add more ice as needed.

Step 6

Meanwhile mix everything from the vinegar down to the mustard seed in a very large pot. Set aside.

Step 7

Drain the cucumbers well.

Step 8

Bring the pickling solution to a boil.

Step 9

Add the cucumber slices to the pot, and heat them until they are just hot.

Step 10

Pack cucumber slices into jars, leaving 2 cm (1/2 inch) headspace.

Step 11

To each jar, add (optionally) 2 slices of fresh onion and 1/8th teaspoon Pickle Crisp (1/4 teaspoon for the litre / quart jars)

Step 12

Pour heated pickling solution into jars, leaving 2 cm (1/2 inch) headspace.

Step 13

If you are short of heated vinegar, just quickly zap some more vinegar with a bit of sweetener in it in microwave, mind surge effect when removing from microwave.

Step 14

Debubble, adjust headspace.

Step 15

Wipe jar rims.

Step 16

Put lids on.

Step 17

Process in a water bath or steam canner.

Step 18

Process either size jar for 5 minutes. Increase time as needed for your altitude (see table below.)

Step 19

Best after at least a month.