Crispy Sandwich Pickles

• 4 whole Baby Cucumbers
• 6 cups Water
• 1 cup White Distilled Vinegar
• 13 cups Coarse Salt
• 2 sprigs Dill Weed
• 1 teaspoon Dried Minced Garlic
• 1 teaspoon Mustard Seeds
• 4 leaves Bay
• 2 teaspoons Peppercorns
• 2 whole Canning Jars (16 Ounce Sized Jars)

1. Rinse cucumbers and place in an ice bath for 2-6 hours.
2. This step is important; it ensures crispy pickles.
3. Place six cups of water, vinegar and salt in a pan.
4. Bring to a boil.
5. While water is heating, slice cucumbers.
6. Divide cucumber slices between two jars.
7. Add to each jar an even half of each of the spices: dill, garlic, mustard seed, peppercorns and bay leaves.
8. Pour the boiling salt and vinegar water over cucumber slices in jars.
9. Secure a lid on each jar.
10. Keep in refrigerator for at least two days before enjoying.

cucumbers, water, vinegar, salt, garlic, mustard seeds, peppercorns, canning

Taken from tastykitchen.com/recipes/appetizers-and-snacks/crispy-sandwich-pickles/ (may not work)