½ cup Gluten Free Eastern-Style Vinegar BBQ Sauce
5 tablespoons of sugar
1 ½ teaspoons of kosher salt
1 cup very hot tap water
2 large (10 inch) cucumbers sliced, ⅛th inch thick
For refrigerator pickles:
Stir together the first four ingredients to dissolve the solids, and pack your pickles into a mason jar. Cover the produce with the brine, cover, and refrigerate. Let sit for four days before eating, lasts up to two months.
For canning pickles:
Preheat oven to 200 degrees. Put two half pint mason jars, lids and rings in the oven to sterilize for twenty minutes
In a small sauce pan, Stir together the first four ingredients to dissolve the solids. Bring the mixture to a low boil.
Pack the pickle slices in to the sterilized mason jars. Pour the simmering brine over top with a quarter inch left to spare. Seal with rings and lids, and turn, lid side down. Allow to sit upside-down on your counter for 45 minutes.
Store in a dark cool place. The pickles will keep in the refrigerator for two months after opening.
Recipe Credit: Cherry Tea Cakes
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