Nutrition per serving may change if servings are adjusted.
2½ pounds pickling cucumbers or other small cucumbers, cut into ⅛- to ¼-inch-thick slices (about 9 cups)
1 tablespoon pickling spice
1 tablespoon turmeric
3 cups distilled white vinegar or cider vinegar
3 cups water
1½ cups sugar
1 tablespoon plus 1 teaspoon sea salt
Divide cucumber slices among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add ½ teaspoon pickling spice and ½ teaspoon turmeric to each jar.
Combine vinegar, 3 cups water, sugar and salt in a large saucepan. Bring to a boil and stir until the sugar and salt dissolve. Boil for 2 minutes. Remove from the heat.
Carefully fill jars (or containers) with brine to within ½ inch of the rim, covering the cucumbers completely. (Discard any leftover brine.(
Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.
Make Ahead Tip: Cover and refrigerate for up to 1 month.
Equipment: 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids