Wash and slice the cucumbers
In a large saucepot, combine vinegar, water and salt
Bring to a simmer
Arrange jars on counter and dole out the spices to each
Pack the cucumber slices firmly into the jars
You don’t want to damage the cukes, but you do want them packed tight
Pour the brine into the jar, leaving ½ inch headspace
Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes
When 10 minutes are up, promptly remove the jars from the pot and allow them to cool on the countertop
When the jars are cool, check the seals (by pushing/tapping on the lid)
Pickles can be stored in a cool, dry place for up to a year
If you want to skip the boiling water process, these pickles are also wonderful as refrigerator pickles
Just pop the jars into the fridge once they’re cool
