Pickled Cucumbers.

Pickled Cucumbers

• 1/3 cup kosher salt
• 1-1/2 cup white vinegar
• 6 cups water
• One rose sliced garlic
• 1/4 cup whole peppercorns
• 1/3 cup chopped dill
• 1/4 cup sliced jalapeno peppers
• 3-1/2 pounds pickling cucumbers (ideally 4" long by 1-1/3" thick)

Combine kosher salt, vinegar and water, until salt is dissolved.

Get out four one-quart mason jars. Thoroughly clean them, sanitizing them in boiling water.

Combine garlic, peppercorns, dill and jalapenos. Place half of mixture in each jar.

Thoroughly clean each cucumber, and pick skin 2-3 times with a fork. Pack cucumbers tightly into the mason jars.

Fill each mason jar with the salt-vinegar-water brine. Don't fill all the way -- leave about a quarter inch breathing space at the top of the jar.

Close caps on jars tightly. Place side by side inside a large pot. Fill pot with water until the jars are covered.

Bring pot to a boil over medium to medium-high heat. Boil for five minutes.

Do not dump water from pot. Instead, slowly add cool water to the pot, in order to slowly reduce the temperature of the water and the jars inside -- you don't want the glass to break.

Once the water is cool enough that you can comfortably handle the mason jar, store the jars in a cool, dark place. Let sit at least a day.

Serves: ??

Preparation time: 60 minutes (prepare 1 day in advance)