Nana's Sweet and Sour Pickles

Use small homegrown garden cucumbers for best results.

Rinse cucumbers and place in cold water. Before pickling, cucumbers can be sliced, halved, or left whole; if whole, cut off ends and slit each pickle longitudinally to allow pickling solution to better penetrate. Place cucumbers in a bucket with saltwater (should taste like the ocean) overnight.

Rinse canning jars, tops, and lids in very hot water and drain. Place jars in oven at 100F until ready for pickling.

To make pickling solution, in a large pot mix together 1/2 gallon of vinegar, 4 lbs sugar, and 2 cups of water. Add in pickling spice to desired taste (~ 1 1/2 tbsp). Bring solution to just under the boiling point and add cucumbers; adjust heat to keep cucumbers just under the boiling point, stirring occasionally, and remove from heat once pickles change their color from bright green to a more muted color.

Place pickles into jars and fill jars to the brim with pickling solution. Secure lids and allow to cool undisturbed on a counter until lids have sealed. Once sealed, store in a pantry until opened. Will keep on shelf 6 months. Once opened, refrigerate and use within a month.