This recipe is as much about the process as it is about the ingredients. Don’t skip steps!
On day one, peel the cucumbers and slice them in half lengthwise. Scoop out the seeds to make long cucumber boats.
Next, cut them in half in the other direction, giving you two big “tongues” with a flat end on one side and a rounded end on the other.
Next, pour ¼ cup salt over the cucumbers in a bowl or stock pot, and add water to just cover the cucumbers. Allow the cucumbers to soak in the salt for 8 to 12 hours, or overnight.
After the salt soak, place the cucumbers and salt water in a stock pot and bring to a boil. Boil for 5 minutes, then drain and rinse cucumbers.
This saltwater boil conditions the cucumbers to take on the sweet pickling brine, so don’t skip it. Make sure you drain and rinse the cucumbers after this step, otherwise there will be too much salt in the brine.
Place the remaining ingredients for the brine in a stock pot and bring to a boil. Add the drained and rinsed cucumbers.
Gently boil the cucumbers over medium heat for about 20 to 30 minutes, until they turn translucent.
Ladle the cooked cucumbers and sweet brine into prepared jars, leaving ½ headspace. Process in a water bath canner for 10 minutes for pints, or 15 minutes for quarts, adjusting for altitude.
After canning, let the jars cool on a towel on the counter for 12 to 24 hours. Check seals, and if sealed, store them in the pantry. Unsealed jars can be reprocessed or stored in the refrigerator for immediate use.