Ingredients
(Yields 5 Quarts)

• 1 Peck Pickling Cucumbers - (A peck = 2 Gallons by volume),
  washed, blossom ends removed and cut into quarters lenghtwise


• 2 Quarts Water
• 1 Pint Apple Cider Vinegar
• 1/2 Cup Pickling Salt (NO Iodine)
• 1 TBSP White Sugar

Each Qt Jar Gets

• 1 Wild Grape Leaf
• 2 Onion Slices
• 1/2 Jalapeno Pepper, stem and blossom end removed - cut in half lenghtwise
• 2-3 Cloves of Garlic, peeled
• 2 tsp Dill Seed
• 1 tsp each Whole Mustard Seed, Red Pepper Flakes, Black Peppercorns
• 1/2 tsp Alum
• 2 Bay Leaves
• 2 Whole Cloves

Directions

1. Prepare water bath canner.
2. Place spices in the bottom of clean quart jars.
3. Cold Pack cucumbers into jars as tighly as you can.
4. In a non-corrosive pot bring vinegar, water, salt and sugar to a boil.
5. Pour vinegar mixture over cukes & seasonings leaving 1/4” headspace.
6. Tap gently on counter and run a wooden or plastic utensil handle down into jar to work out any air bubbles.
7. Add liquid if needed to maintain 1/4” headspace.
8. Cap with warm lids. Process 10 minutes in water bath canner (Do not boil)
9. Remove from canner. Rest for 24 hours to cool.
10. When cooled and sealed I usually turn the jars over top to bottom a few times to mix up the salt and seasonings – may not be necessary but hey it makes me feel better to shake it up a bit :)
11. Store for 1 month to allow flavors to meld before opening.