Pickles Made at Home

This classic sweet-and-sour pickle recipe
is a good example of a freshly made pickle,
which means that it’s preserved by vinegar.

Ingredients:
8 pounds small pickling cucumbers
1 quart (4 cups) cider vinegar
8 cups white granulated sugar
2 tablespoons pickling salt
2 tablespoons mixed pickle spices

Directions:
Cut 1/16 inch off the blossom end.
Put the cucumbers in the nonreactive
pot and cover with boiling water.
Let them stand for 24 hours.
Drain off the water and again
cover with boiling water.
Repeat the process daily for 3 days.
On day 5, bring the vinegar, salt,
sugar and spices to a boil in the
nonreactive pot. Slice the cucumbers
into 1/4-inch thick chips and add to the pot.
Let the pot stand at room temperature
for 1 more day.
On day 6, drain off the liquid and
bring it back to a boil. Add the cucumbers.
Boil 1 minute and portion the pickles into clean,
hot canning jars, filling each
to within 3/4 inch of the top.
Cover the pickles with the brine,
filling to within 1/2 inch of the top of the jars.
To remove air bubbles, gently run the plastic
spatula (don't use a metal one) around the jar,
keeping the utensil between the pickles
and the jar's inner surface. If necessary,
add more liquid to readjust headspace.
Wipe any residue off the rims with a clean,
damp towel. Apply lids and screwbands evenly
and firmly until resistance is met—fingertip tight.
Process 10 minutes in a boiling water canner.
The pickles will be ready to eat the next day.