See instructions below: how to prepare canning jars

Cucumbers:

• Wash cucumbers well and dry them. Slice 1/4 inch thick with Mandoline or by hand. Place in a large colander.

  Add 1/2 cup Kosher salt and mix in. Add to clean sink, cover generously with ice. Add a heavy weight on top (full tea kettle or heavy pot. Let stand 2 hours. (Will drain, wash and dry.)
• After 2 hours, rinse cucumbers well and pat dry.

  Pack them tightly into warm canning jars*.

Make the Italian-Flavored Brine:

• Chop sun-dried tomatoes coarsely, add to a small bowl with water to cover, let stand 10 minutes while you prepare the brine. Do not skip this step.
• Add remaining ingredient to a non-reactive pot. After 10 minutes of soaking, drain sun-dried tomatoes and pat dry - add to brine.

  Bring to a boil and then simmer briefly, stir so salt and sugar are just dissolved.
• Pour the brine oven the cucumbers - leave 1/2 inch headpiece on the top. (Can use a small knife to encourage ingredients to flow below. Optional: add one bay leaf and a spring of thyme to each jar - using a small knife to push down. (Offers a pretty look and does add extra flavor.)

  Wipe rims of the jars, secure with lids.

  See below: How to can the jars.

How to prepare canning jars:

• Wash glass jars and bands in hot, soapy water, then rinse well. Keep washed glass jars warm before filling so they do not crack when hot brine is added. 

  To sterilize: Submerge clean jars in a pot of water with 1 inch of water covering the tops, and boil for 10 minutes.

  Or - run jars through a heated dishwasher cycle so they emerge clean and hot.

  *How to keep canning jars warm: 1. Leave in the hot water, remove before adding cumbers. 2. OR: keep jars sitting on the counter filled with very hot tap water, then empty them immediately before filling.

How to can the jars:

• Fill a tall canning or soup pot almost to the top with water. Heat to almost boiling. Carefully add the jars of pickles - they should be covered by ONE INCH of water. Bring to a boil. Cover and boil over low- to medium heat for 10 minutes covered. Remove the top; let stand 5 minutes, then carefully remove the jars to a cooling rack. Let stand until totally cooled.

  Store in the cupboard for up to one year, or place in the refrigerator if you like them cold.

How to Store:

• Add to a cupboard for up to one year, or place in the refrigerator if you like them cold.

Note: "To make Refrigerator Pickles"

• Refrigerator Pickles are those that are not canned (processed in boiling water.) To make these - follow recipe and refrigerate after brined covered pickles are cool. Place in the refrigerator. These will last 1 - 2 months.