Segura Pickles

Directions

1. 1
   Grow or buy Kirbies that are small enough to fit neatly into quart canning jars.
2. 2
   Make sure the skins are not wrinkled.
3. 3
   Boil your jars to sterilize.
4. 4
   Pack the cucumbers into the jars.
5. 5
   Boil all the seeds and spices together with the vinegar, sugar, salt and water.
6. 6
   (You can put a spoon in and taste it now to see if you want to change the salt to sugar to vinegar to water ratio.
7. 7
   ).
8. 8
   Pour the brine over the cucumbers.
9. 9
   If there isn't enough liquid to completely cover all the cukes, add some boiled water.
10. 10
    Cover loosely with the lids and let sit for 1 hour to 24 hours or more, taste, then refrigerate.
11. 11
    If you intend to keep the pickles more than a couple of weeks then go through the canning process and boil the jars immediately after pouring the brine.
12. 12
    From Phyllis: A tip: I cut one pickle into quarters and put it near the top of the jar so if I want to see how they taste I can pick it out with a fork, rinse it off gently, and taste to see if I want to continue the pickling process longer.
13. 13
    If you don't like that slightly yellowish color that is imparted to the pickles then eliminate the turmeric.