Don’t be alarmed at the quantity this recipe makes; these crisp, fresh-tasting slices will keep in the refrigerator three to four weeks.
7 medium Kirby pickling cucumbers, sliced into 1/8″ thick rounds
2 t salt, divided
1 C white or rice wine vinegar
1 C water
1/2 C sugar
1 t mustard seeds
1/2 t celery seeds
1/2 t turmeric
Pinch ground cloves
1 t dried dill weed
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Place cucumber slices in a large colander; sprinkle with 1 1/2 teaspoons salt. Set colander in sink to allow cucumbers to drain, about 1 hour.
In a large non-reactive pan (stainless steel, glass or enamel-coated metal), combine vinegar, water, sugar, remaining salt, mustard and celery seeds, turmeric and cloves. Bring to a simmer. Taste liquid to ensure balance of sweet to sour flavors, adding more sugar or vinegar, if necessary. Remove from heat. Add cucumbers and dill; stir well. Transfer mixture to a large gallon-sized glass or plastic jar with a tight-fitting lid. Allow mixture to cool, uncovered, to room temperature. Cover with plastic wrap; screw on top cover and refrigerate 24 hours. Makes 2 to 3 quarts.
