How To: Making Pickles

Ingredients:

- 5 pounds pickling cucumbers, scrubbed and cut into 1-inch pieces

- 1 cup white vinegar

- 1 cup water

- 1/4 cup pickling salt

- 1 tablespoon sugar

- 1 tablespoon mustard seeds

- 1 teaspoon celery seeds

- 1/2 teaspoon turmeric

- 1/4 teaspoon red pepper flakes

- 1/4 teaspoon whole cloves

- 1 bay leaf

Instructions:

1. In a large pot, combine the vinegar, water, salt, sugar, mustard seeds, celery seeds, turmeric, red pepper flakes, cloves, and bay leaf. Bring to a boil over medium heat, stirring to dissolve the salt and sugar.

2. Reduce heat to low and simmer for 5 minutes, or until the flavors have blended.

3. Add the cucumber pieces to the pot and bring to a simmer again. Cook for 5 minutes, or until the cucumbers are tender but still crisp.

4. Remove the pot from the heat and let cool for 5 minutes.

5. Transfer the cucumbers and pickling liquid to a clean glass jar or jars. Seal the jars and let them cool completely.

6. Store the pickles in a cool, dark place for at least 2 weeks before eating.

Tips:

- For a sweeter pickle, add more sugar.

- For a spicier pickle, add more red pepper flakes.

- You can also add other spices and herbs to your pickles, such as garlic, dill, or oregano.

- Pickles will keep for up to 6 months in a cool, dark place.