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(yield : 1 quart)



2 pounds small pickling cucumbers

1 cup apple cider vinegar

1 cup water

1/4 cup sugar

1 1/2 Tbsp sea salt

1 Tbsp Bread & Butter Pickling spice


Slice the cucumbers into thin discs, discarding (or eating) the ends. Pack into your jar. In a saucepan, combine vinegar, water, sugar, salt and spice blend. Bring to a boil. Pour hot liquid over cucumbers leaving a 1/2 inch headspace. Process by canning if desired or store directly in fridge. Try to wait 1 week before tasting, as the flavor becomes more balanced with time!


Image: Stacy Spensley


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