- Enough fresh cucumbers for six quart jars
- 8 c vinegar
- 12 c water
- 1 T salt for each quart jar
- 1/4 c pickling spice per jar
Pickling spice
- 1 T ground mustard
- 2 T ground allspice
- 3 tsp coriander
- 4 whole cloves, grind with mortar and pestle
- 2 tsp red pepper flakes
- 2 bay leaves, crumbled
combine pickling spice ingredients and add to 3 cups vinegar and 4 cups water. Bring to a boil. Take 1/4 c of this and add to each jar. Refrigerate remainder. Like I said, this is enough to last awhile.
Bring vinegar/water to a near boil and fill each quart jar to within 1 inch of top. Process in a hot water bath for 10 minutes.