Ingredients
50
50 servings
- •9 cups 1/4-inch thick cucumber slices
- •6 (1 pint) canning jars with lids and rings
- •1 tablespoon pickling spice
- •1 tablespoon ground turmeric
- •3 cups distilled white vinegar
- •3 cups water
- •1 ½ cups sugar
- •4 teaspoons sea salt
Instructions
- Divide cucumber slices among canning jars. Add 1/2 teaspoon pickling spice and 1/2 teaspoon turmeric to each jar.
- 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.
- Carefully fill jars with brine to within 1/2 inch of the rim, covering the cucumbers completely. Discard any leftover brine.
- Place the lids on the jars. Refrigerate at least 24 hours before serving. Store in the refrigerator for up to 6 months.
Nutritional Facts
Per 50 servings
- Calories: 28
- Carbohydrate: 7g
- Fiber: 0g
- Protein: 0g
- Sugar: 7g
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