- Wash cucumbers and place in a large bowl. Add boiling water to cover. Let stand, covered, at room temperature for 12 hours. Drain. Repeat procedure 3 more times
- Drain cucumbers and cut into 1/2-inch slices; place in an 8-quart nonmetal container. In a medium saucepan combine the sugar, vinegar, pickling spices, and salt; heat to boiling. Cook and stir to dissolve sugar. Pour over cucumber slices. Cover and let stand for 24 hours.
- Transfer the cucumber mixture to an 8- to 10-quart Dutch oven or kettle. Heat to boiling. Remove from heat. Immediately fill hot, sterilized pint canning jars, leaving 1/2-inch headspace. Remove air bubbles, wipe jar rims, and adjust lids. Process the filled jars in a boiling-water canner for 10 minutes (start timing when water begins to boil). Remove jars from canner; cool on racks. Makes 8 pints pickles.
From the Test Kitchen
Cut circles out of various papers to cover lids. Place paper circles on lids. Place a piece of netting over the lid, under the ring. Adjust ring on top of jar and trim off the extra netting to about 3/4 inch all the way around.
For the tag, the metallic paper leaves were made by tracing a cucumber leaf onto paper and cutting them out. You can trace and cut a leaf as we did or cut out your own design. Punch a hole in the leaf and attach with colored wire around the neck of the jar. Curl ends of wire by wrapping tightly around a pencil, then remove the pencil.
For the holidays, sew tiny jingle bells to the corners of the netting.
Scissors, decorative paper, gold netting, metallic paper, leaves in desired shapes, pencil, paper punch, and colored wire.