4 (8 ounce) jars
- 4 sterilized (8 ounce) glass canning jars, lids and rings
- 2 pounds Kirby cucumbers
- 1/4 cup sea salt
- 1 cup filtered or bottled water
- 1 cup cider vinegar
- 1/2 cup Organic Raw Cane Sugar
- 2 teaspoons dried juniper berries (optional)
- 2 teaspoons whole peppercorns, white or black
Rinse and wipe off cucumbers. Slice thinly using a knife or a mandolin. Discard ends. Place cucumber slices into a bowl and sprinkle with salt. Cover with plastic wrap; set aside for 30 minutes.
In a saucepan, mix together water, vinegar, sugar, juniper berries and peppercorns. Over medium heat, bring to a boil. Reduce heat to a simmer. Remove from heat after simmering 1 minute. Allow mixture to cool before pouring into jars.
Evenly distribute cucumber slices into sterilized jars.
Pour cooled liquid into each jar over pickles. Wipe rims clean, seal with lids and rings. Refrigerate overnight before eating. Store jars in refrigerator for up to 3 weeks.
When adding liquid, leave a 1/4-inch space at the top. Wipe rims clean, seal with lids and rings. Using tongs, place the jars into a hot water bath; be sure that the jars do not touch one another, and are fully submerged. Cover the pot with the lid, heat water to a slow boil for about 10 to 15 minutes. Remove jars from pot. Store for up to 1 year in a cool, dry storage place.