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Thoroughly scrub cucumbers. Remove stems and blossoms; slice off blossom ends. Cut cucumbers into 1/4- to 1/2-inch-thick slices.
For spice bag, place 1 cinnamon stick and 1 teaspoon allspice in the center of a double-thick, 6-inch square of 100%-cotton cheesecloth. Bring up the corners; tie closed with clean 100%-cotton kitchen string.
In a heavy large stainless-steel, enamel or nonstick saucepan, combine water, white vinegar, cider (or rice) vinegar, honey, lime juice, pickling salt and spice bag. Bring to boiling over medium-high heat, stirring gently to dissolve honey; reduce heat. Simmer, covered, for 5 minutes.
Pack cucumber slices loosely into seven hot sterilized pint canning jars, leaving a 1/2-inch headspace. Divide thyme sprigs, the remaining 7 sticks cinnamon, garlic slices, peppercorns, the remaining 1 teaspoon allspice and the chiles among the jars. Remove spice bag from the hot vinegar mixture and discard. Pour hot vinegar mixture over cucumbers, maintaining the 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Let stand at room temperature for 1 week before serving.