Step 1

Slice cucumbers, by hand or (very carefully) with mandolin

Step 2

Add cucumbers and salt to bowl. Toss to coat all cucumber slices with salt.

Step 3

Cover bowl and stand on counter, or in refrigerator overnight.

Step 4

Next morning, place in bowl and rinse salt off of cucumbers. Rinse the cucumbers well or they will be salty! Allow to drain.

Step 5

In a sauce pan, add sugar, vinegar, water and spices. Bring to boil, stirring until sugar dissolves.

Step 6

Reduce heat and high simmer or low boil, for about 30 minutes.

Step 7

Sterilize jars in canning pot.

Step 8

Remove hot jars, one at a time and drain water. Cut open black tea bag and add 1 bag per pint jar.

Step 9

Pack cucumber slices into hot jars, within a 1/2 inch of top of jar.

Step 10

Pour hot canning liquid into jar leaving ½" headspace.

Step 11

Wipe rim of jar with wet towel. Attach hot lids and tighten bands finger tight. Return to canning pot.

Step 12

Process jars for 15 minutes per pint, adjusting for altitude. Allow to rest in hot water 5 minutes after turning heat off.

Step 13

Remove jars from canning pot and let sit on counter overnight.

Step 14

Check seal in the morning, if lids flex up and down, when pressed in center, jar is not properly sealed. Store any that didn't seal in refrigerator.