- Cooking time 1 hour & 15 minutes
- Standing 8 hours
In large bowl, place layer of cucumbers; place layer of ice cubes on top. Repeat layers with remaining cucumbers and ice cubes.
In separate bowl, dissolve 3 tbsp of the pickling salt in 1 1/2 cups cold water. Pour over cucumbers; add just enough cold water to bowl to cover cucumbers completely. Fill resealable plastic bags with water and place over cucumbers to keep them submerged. Transfer to refrigerator; chill for at least 4 hours and up to 8 hours. Drain cucumbers and cut each length into 6 sticks. Place 4 thyme sprigs, 1 garlic clove and 1 tbsp of the peppercorns in each of 4 hot (sterilized) 2-cup glass jars. Pack cucumbers into jars, leaving 3/4-inch headspace.
In saucepan, combine vinegar, 2 cups water, remaining pickling salt and spices; bring to boil. Reduce heat; simmer for 15 minutes. Using sterilized funnel, pour hot vinegar mixture into jars to within 1/2 inch of rim. Using rubber spatula, gently scrape down sides of jars to remove air bubbles. Wipe rim of each jar as needed. Cover with lids. Screw on bands until resistance is met; increase to fingertip tight.
Place jars in canning rack in large saucepan of hot water, ensuring jars are covered with at least 1 inch water. Cover pot and bring to boil; boil for 15 minutes. Turn off heat. Uncover; let jars stand in saucepan for 5 minutes. Lift up rack. Using canning tongs, transfer jars to cooling rack. Let stand for 3 weeks before opening. (Sealed jars can be stored at room temperature for up to 1 year. Refrigerate after opening and consume within 1 month.)
Nutritional facts Per serving: about
- Calories 3
- Sodium 275mg
- Total carbohydrate 1g
- Iron 0.1mg