Serves: 5
Total Calories: 307
Yield: 6 pints

4 pounds pickling cucumbers
2 tablespoons canning salt or kosher salt
2 1/2 quarts water
3 cups cider vinegar
3 cups water
2 tablespoons sugar
2 tablespoons canning salt or kosher salt
6 teaspoons dill seeds
3 teaspoons mustard seeds
6 bay leaves
18 black peppercorns

Slice ends off cucumbers then slice in 1/4-inch rounds. Put the cucumber slices in a large nonreactive bowl or pot and cover with the 2 1/2 quarts of water. Add 3 tablespoons salt and stir until salt is dissolved. Cover and let stand for 12 hours. Drain cucumber slices.

Prepare jars: Fill a boiling water canner half-full with water; add jars and bring to a boil. Cover and reduce heat to low to keep jars hot.

In a nonreactive pot, combine the 3 cups vinegar and 3 cups water. Stir in 2 tablespoons sugar and 2 tablespoons of salt until dissolved. Bring to a boil.

Into each of 6 pint jars, add 1 teaspoon dill seeds, 1/2 teaspoon mustard seeds, 1 bay leaf, 3 or 4 peppercorns, and about 1 teaspoon of chopped garlic.

Pack with cucumbers. Add hot vinegar mixture to each jar, leaving 1/2-inch of headspace. Wipe rims and threads of jars with a damp paper towel. Fit with lids and screw on jar rings tightly.

Put the jars in a rack and lower into the hot water. If necessary, add more boiling of near-boiling water so the water level is 1 to 2 inches above the jars.

Bring to a boil. Cover and boil gently for 10 minutes. Remove to a rack to cool completely.

Check for seals about 24 hours later. Store in a cool dark place for a few weeks before using.

Nutritional Facts:

Serves: 5
Total Calories: 307
Calories from Fat: 0

More Recipes from the Camp Chef Cookbook Cookbook:
Canned Diced Tomatoes
Dill Pickles, Hamburger Slices
Dilly Beans
Easy Fiery Roasted Salsa
Easy Strawberry Jam
Garden Fresh Salsa
Grape Jelly
Harvest Marinara
Jalapeno Jelly
Old Fashioned Applesauce
Old Fashioned Ketchup
Classic Savory Tomato Juice
Peach Salsa
Plum Syrup
Salsa Verde