Makes: 2 pint jars
Ingredients:
- 1 pound small pickling cucumbers
- 1 cup white wine vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 2 tablespoons The Spice Way Pickling Spice
Preparation:
1. Wash and dry the cucumbers. Remove a thin slice from the blossom end of each cucumber and pack them into 2 clean pint jars.
2. In a saucepan, bring the vinegar, water, salt, and sugar to a boil. Turn off the heat and stir in the pickling spice.
3. Divide the spice mixture between the jars and pour in the hot brine, making sure the cucumbers are covered.
4. Cool, cover, and refrigerate at least 1 week before eating. For fuller flavor, wait about 2 weeks.
Note: Refrigerator pickle only. Use vinegar with known 5% acidity.
