Slice unpeeled cucumbers to 1/4 inch thickness.
A food processor with a slicing disk or a mandoline slicer helps to keep slices uniform. If a mandoline is used, it may be fitted with the serrated blade.
After cucumbers are sliced, set aside in a plastic or stainless steel bowl.
Combine sugar, vinegar, water, salt and spices in a stainless steel stockpot. On medium high heat, bring mixture to a boil. Stir until dissolved. Reduce heat; cover and simmer for 10 minutes.
Pour boiling pickling liquid over cucumber slices. Set aside to cool for 30 minutes or until room temperature.
Into each jar, place about 1 1/2 teaspoons dill seed, 1 teaspoon mustard seed, 2 or 3 garlic cloves, 1/4 teaspoon whole peppercorns and 1 whole small hot pepper, if using.
Add cucumber slices to 1/2 inch of jar top and ladle in hot pickling liquid to cover, leaving 1/4 inch headspace. Tighten lid.
Keep in refrigerator, or process in a boiling water bath canner for 10 minutes.
Allow cucumbers to marinate for at 3 weeks before using for best flavor. Use within 3 months if refrigerated, and within 1 year if processed in a boiling water bath.
Submitted by: CM
