Makes 2-3 quarts
3 lbs. small pickling cucumbers
1 cup salt
6 whole garlic cloves
6 green onions
6 whole cloves
3 bay leaves
3 small stems of fresh thyme
3 small stems of fresh tarragon
1½ teaspoons black peppercorns
Red pepper flakes to taste
1 quart Kimberley white wine vinegar
Place cucumbers in sink and rinse using cool water. Rub with towel to remove spikes and rinse again thoroughly.
In large non-reactive bowl (glass or stainless steel), add salt and mix well. Let sit overnight, turning several times.
Using quart-size sterilized glass jars, add to each jar: 2 garlic cloves, 2 green onions, 2 cloves, one bay leaf, 1 stem each thyme and tarragon, ½ teaspoon black peppercorns and red pepper flakes to taste.
Rinse salt off cucumbers and pack them into jars. Cover with vinegar and put lid securely on jar. Repeat until all the cucumbers are used.
Recipe courtesy of Trevett Hooper, Legume Bistro