This process applies to cucumber pickles as well as almost any vegetable you like.
This recipe makes 1 pint. Adjust recipe to make as many pints / quarts as you want.
Wash and sterilize canning jar(s) and lids.
Wash cucumbers well under cold running water.
Slice cucumbers into 1/4 inch thick slices, with or without skin on.
Pack jar(s) with sliced cucumbers (onion and pepper) if used.
1 cup 5% vinegar
1/4 cup water
1 tsp pickle spices
1 tsp dill seed
1 tsp mustard seed
1 tsp celery seed
2 slices onion
1 small red pepper(hot or mild)
1 tsp sugar
* Pickled beets benefit from adding 5 to 8 cloves to your vinegar mix.
Wrap spices in cheese cloth add to vinegar mix.
Hint If you don’t have cheese cloth add spices to vinegar mix and strain using a tea strainer.
Heat 1 cup vinegar with 1/4 cup water, added spices bring to a boil.
Remove spices. Pour over cucumbers leaving 1/2 inch headspace.
Seal jar(s). Allow to cool to room tempeture.
Store in refrigerator for at least 24 hours before using.