- 9 cups 1/4-inch thick cucumber slices
- 6 (1 pint) canning jars with lids and rings
- 1 tablespoon pickling spice
- 1 tablespoon ground turmeric
- 3 cups distilled white vinegar
- 3 cups water
- 1 1/2 cups sugar
- 4 teaspoons sea salt
- Divide cucumber slices among canning jars. Add 1/2 teaspoon pickling spice and 1/2 teaspoon turmeric to each jar.
- Stir vinegar, water, sugar, and sea salt together in a large saucepan and bring to a boil. Cook and stir until the sugar and salt dissolve; cook at a boil for 2 minutes.
- Carefully fill jars with brine to within 1/2 inch of the rim, covering the cucumbers completely. Discard any leftover brine.
- Place the lids on the jars. Refrigerate at least 24 hours before serving. Store in the refrigerator for up to 6 months.
03/30/2018
recipepes.com
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