Instructions

1. Select pickling cucumbers that are dark green and firm. Avoid cucumbers with large amounts of white or yellow areas or with warts.

2. Wash the cucumbers under cool running water and scrub them with a vegetable brush. Slice the blossom end from the cucumbers and discard.

3. Add 1 tbsp. of pickling spices in the bottom of the slow-cooker, food-grade glass or plastic container. Add the pickling cucumbers to the container. Combine 1/2 cup pickling salt, 1/4 cup white vinegar and 8 cups water in a bowl. Stir until the salt dissolves. Add the remaining 1 tbsp. of pickling spices over the pickles.

4. Submerge the cucumbers in the solution by weighing them down with a clean dinner plate or pie plate. They need to sit 2 inches under the brine while they ferment. Fill two to three canning jars with water and place them down onto the plate to submerge the cucumbers. Cover the container with a clean towel to prevent dirt, debris or insects from contaminating the pickles.

5. Store the pickles at room temperature between 70 and 75 F for three to four weeks. Check on the pickles two to three times a week. Remove any mold or scum from the surface. Discard the pickles if they have a foul odor, appear slimy or are too soft.

6. Remove the pickles when they appear evenly translucent. Pour the pickle brine into a pan. Heat the brine and bring it to a boil. Simmer the brine for 5 minutes. Filter it through coffee filters.

7. Sanitize pint-canning jars in a pot of boiling water for 10 minutes. Boil the lids in a smaller pot of water for 4 to 5 minutes.

8. Fill the canning jars with the pickles. Pour the hot brine over the pickles and leave 1/2 inch of head space. Secure the lids onto the canning jars. Place the pickles in the refrigerator when cooled. They will last up to 6 months in the refrigerator.