Simple Pickled Cucumbers

Ingredients:
2 lbs. Alstede Fresh Kirby Cucumbers, can substitute with regular cucumbers if desired.
2 Alstede Fresh garlic bulbs, skins & cloves removed
6 Alstede Fresh shallots, peeled, kept whole
6 Alstede Fresh cherry bomb peppers, sliced into quarters (can omit or substitute jalapeno or other spicy peppers)
2 Cups white vinegar
2 Cups water
2 Tbs pickling salt
2 Tbs granulated sugar
4 Tbs Alstede Farms pickling spices, tart variety.
6 clean quart sized jars with lids, sterilized . Jars can be sterilized in your dishwasher or by boil-ing in pot of water for five minutes. Two large stainless steel pots are needed as well as canning ladle or tongs, heat proof oven mitts and clean cookie sheet.

Instructions:
Add above ingredients to large stainless steel pot and bring to boil.
Bring another pot of water (filled halfway) to a boil, this will be your canning hot water bath.
While waiting for brine to boil, fill sterilized jars with veggies and aromatics, pack upright as tight as possible.
Ladle brine into jars, careful liquid is very hot.
Place filled jars in hot water bath using tongs or canning jar lifter, place jar lids on top, do not tighten.
Simmer for 5 minutes. Carefully remove jars from hot water bath and place on cookie sheet on your counter.
Carefully, using a towel, hand tighten lids. Allow jars to cool on cookie sheet, lids will “pop” closed and seal jars as they cool down. Makes 6 quart size jars.

Farm Kitchen Tip: Allow jars to rest for one week before enjoying. If lids do not seal (determined by pushing top of jar and it indents) refrigerate and use within a week. Sealed jars (no give on top of lid) can be stored for up to 6 months. These make thoughtful gifts for the holidays.