Directions

1. 1

   Prep the cucumbers. Slice small Kirby cucumbers into ½-inch rounds. For larger ones, halve them lengthwise, scrape out the seeds, and cut into thin strips that fit the height of your jars.

2. 2

   Place the prepared slices or strips in a gallon-size container and cover with boiling water. Cover and leave the cucumbers in the water overnight.

3. 3

   The next day, drain and rinse the cucumbers well. Sterilize the canning jars in boiling water, then pack each jar tightly with the soaked cucumbers, leaving ½-inch headspace.

4. 4

   In a medium saucepan, whisk the vinegar, sugar, and Kosher Salt together and bring to a boil, stirring until the sugar dissolves.

5. 5

   Stir in your chosen spices — either 2 Tbsp. Pickling Spice or the trio of Celery Seeds, Ground Turmeric, and Yellow Mustard Seeds — and let the brine simmer for 2 minutes.

6. 6

   Carefully pour the hot brine over the cucumbers in each jar, leaving ½ inch of headspace at the top. Wipe the rims and seal each jar with a 2-piece canning lid.

7. 7

   Cool to room temperature, then refrigerate. Best after 48 hours and good for up to a month. Makes 5 to 6 (16 oz.) canning jars.

8. 8

   To serve: pile onto sandwiches, top a cheese board, or chop into a quick tartar sauce.