Courtesy Carolyn Morris
Ingredients
4 lbs. (1.8kg) of pickling cucumbers
3 cups cider vinegar
3 cups water
1/3 cup pickling salt
Per 500ml jar add the following spices: ½ tsp. mustard seed
½ tsp. dill seed, ¼ tsp. coriander, 3-6 black pepper corns
1 – 2 cloves of fresh garlic, Chili flakes (optional)
Method
1. Prepare canner, jars and lids
2. Trim the ends of cucumbers and cut into spears.
3. Combine vinegar, water and salt. Bring to a boil.
4. Add spices to each clean jar, pack with cucumbers.
5. Fill the jars with the boiling pickling mixture, leaving 1/2” headspace.
6. Wipe rim, centre lid and screw on band to be ‘fingertip tight’.
7. Place jars in canner, bring to a boil, and process for 20 minutes.
8. Remove from canner, cool, label and store.