Classic Spiced Cucumber Pickles

Directions

1. Wash cucumbers well. Slice lengthways if desired.

2. Salt generously, approximately 2 tsp per kg, then toss and leave overnight to draw moisture out of the cucumbers and help them retain their crunch.

3. Drain liquid. Fill cucumbers onto sterilised jars.

4. Add all remaining ingredients into a pot and bring to a boil.

5. Pour into packed jars, distributing spices evenly amongst the jars and making sure to leave some clear space between the liquid and the lid.

6. Tap lightly to remove air bubbles. Seal and let cool before labelling.

7. Store for at least 3 months before opening to develop flavours.