These are a sweeter, more subtle pickle. Serve them with sandwiches or on a relish tray.
2 c. Apple Cider Vinegar
1 1/2 c. Rice Vinegar
1 c. Water
3/4 c. granulated sugar
3 T. Kosher Salt
5 t. Caraway Seeds
1 1/2 t. “Six Pepper Blend” (or crushed red pepper)
Dash of ground Cloves
1 Cinnamon Stick
3 pounds of cucumbers, sliced into 1/8″ slices
Bring all ingredients, except the cucumbers, to a boil over medium heat, stirring constantly until sugar and salt are dissolved. Remove from heat and let cool for 20 minutes.
Meanwhile, stuff the cucumber slices loosely into jars, leaving about 3/4 inch headroom. (Should make approximately 6 pints.)
When the pickling liquid has cooled, remove the cinnamon stick. Pour the liquid over the cucumbers through a canning funnel, taking care to evenly divide the spices between the jars, using a spoon or ladle if necessary. Wipe the jar rims, place hot lids and rings on the jars and process in a water bath for 5 minutes. The pickles will also keep in the refrigerator for several weeks.