Preserving Method: Water Bath Canning

1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
2. Cut ends off cucumbers.  Cut into 1-inch chunks.  Place chunks in a large glass bo
3. Combine sugar, vinegar, crushed red pepper and spices from Pickle Mix in large saucepan.  Bring to a boil over medium-high heat, stirring to dissolve.
4. Pack cucumber chunks into a hot jar. Ladle hot pickling liquid over cucumbers, leaving ½-inch headspace. Remove air bubbles. Wipe rims and center lids on jars. Apply band and adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.
5. Process quart jars 15 minutes or pint jars for 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.  For best flavor and texture, allow pickles to stand for 4 to 6 weeks on the pantry shelf before serving.