- Makes: 36 servings
- Yields: 6 pints
- Prep: 30 mins
- Cook: 10 mins
- Stand: 1 week
- Before slicing cucumbers, thoroughly rinse cucumbers. Remove stems and cut off a slice from each blossom end. Slice cucumbers into thick slices (the slices should be 1/4 to 1/2 inch thick). In a large stainless steel, enameled, or nonstick saucepan combine water, vinegar, sugar and pickling salt. Bring to boiling.
- Pack cucumbers loosely into hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Add 1 tablespoon dillseeds to each jar. Pour hot vinegar mixture over cucumbers, leaving a 1/2-inch headspace. Discard any remaining hot vinegar mixture. Wipe jar rims and adjust lids.
- Process in a boiling-water canner for 10 minutes (start timing when water returns to boil). Remove jars; cool on racks. Let stand 1 week. Makes 6 pints.
Prepare as directed, except substitute cider vinegar for the white vinegar and add 1 to 2 hot Thai red chile pepper(s) and 2 cloves of garlic (cut in half) to each jar when packing cucumbers. (You will need 6 to 12 hot red Thai chile peppers and 12 cloves of garlic.)
Prepare as above except increase sugar to 3 cups.
Use 12 cups sliced cucumbers and 2 cups thinly sliced onions. In a large bowl gently toss the cucumbers, onions, and pickling salt. Transfer to colander set in extra-large bowl, layering with ice, and finishing with a layer of ice. Weight with heavy plate. Chill overnight, up to 24 hours. After cucumbers have chilled, remove any unmelted ice and discard any liquid in bowl. Pack cucumbers and onions in jars as directed in step 2. Proceed as directed. Makes 5 pints.
- Per serving:
- 25 kcal cal.,
- 859 mg sodium,
- 5 g carb.,
- 4 g sugar
- Percent Daily Values are based on a 2,000 calorie diet