2 to 3 lbs. small pickling cucumbers, well-scrubbed
8 cups water
1/3 cup kosher salt
1/4 cup cider vinegar
2 tsp. pickling spice
1 tsp. whole black peppercorns
8 cloves garlic, peeled, smashed
1 tsp. red pepper flakes
1-2 large clean jars with lids
Place cucumbers in large bowl. Cover with ice-filled water and refrigerate 1 hour to crisp.
In a large plastic, glass or ceramic bowl, add water and stir in salt, vinegar, pickling spice, peppercorns, garlic and red pepper until salt is dissolved. Add cucumbers and stir to mix.
Place a clean, unchipped small plate on top and press down gently to submerge cucumbers in brine. Cover with a clean towel and secure with rubber bands or twine. Let stand at cool room temperature (60-65 degrees) 3 to 4 days; if you don't have such a cool place, place in the refigerator for 2-3 weeks.
Pack pickles into jars. Add the brine to the jars, to cover. Cover and refrigerate. Pickles are ready to eat now. They will keep about 3 or 4 months.
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