Ingredients

• 9 cups 1/4-inch thick cucumber slices
• 6 , 1 pint
• 1 tablespoon pickling spice
• 1 tablespoon ground turmeric
• 3 cups distilled white vinegar
• 3 cups water
• 1.5 cups sugar
• 4 teaspoons sea salt

Instructions

1. 1 Divide cucumber slices among canning jars. Add 1/2 teaspoon pickling spice and 1/2 teaspoon turmeric to each jar.
2. 2 Stir vinegar, water, sugar, and sea salt together in a large saucepan and bring to a boil. Cook and stir until the sugar and salt dissolve; cook at a boil for 2 minutes.
3. 3 Carefully fill jars with brine to within 1/2 inch of the rim, covering the cucumbers completely. Discard any leftover brine.
4. 4 Place the lids on the jars. Refrigerate at least 24 hours before serving. Store in the refrigerator for up to 6 months.

Nutrition per serving