Whether you serve these for backyard barbecue parties or holiday feast meals, you’ll probably want to double the recipe because they will disappear fast. This recipe is also a great way to use up those garden cucumbers this summer.
Be sure to stop by Savory Spice Shop Franklin located on Main Street in downtown Franklin. If you are looking for the spices listed in this recipe, be sure to follow them on Facebook for the latest offerings and updates.
Cucumbers & pickling juice:
5 lbs. Kirby cucumbers* (or young, tender cucumbers)
3 3/4 cups apple cider vinegar
3 cups sugar
3 Tbsp. kosher salt
You can prepare cucumbers in a couple of different ways. For small Kirby cucumbers, slice into ½-inch rounds. If working with larger cucumbers, halve lengthwise, remove seeds and cut into thin strips to fit the height of your canning jars.
Place prepared cucumber slices or strips in a gallon-size container and cover with boiling water. Cover the container and leave cucumbers in water overnight. Drain and rinse cucumbers when ready to continue. Sterilize canning jars in boiling water then pack them tightly with the cut, soaked cucumbers, leaving ½-inch headspace. Whisk vinegar, sugar and salt in a saucepan and boil for about 5 min., stirring to dissolve. Stir in your choice of seasoning and remove from heat. Carefully pour seasoned pickling juice over cucumbers to cover then secure lid and ring to the jar. Process jars in boiling water for 10 min. so that the lids will seal. You’ll know lids are sealed when they make a “pop” sound as they cool and they should not spring back when pressed on. Let sit at least 24 hours and refrigerate after opening. (Note from recipe creator: Mom usually lets the pickles sit for several weeks before opening them. My husband likes them so well they are lucky to sit for 24 hours before he gets into them. They are just as good when they don’t “age”.)
8 (16 oz.) canning jars